First Sourdough

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In the last few days I’ve learned that there seem to be as many different techniques and ingredient lists for making sourdough bread from a starter as there are bakers. Everyone has their own way of feeding the starter to get the yeast at their most voracious, their own slightly differing proportions of flour, water, starter and salt, a favorite blend of flours, and a variety of ways to proof, knead and bake the dough. Continue reading

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