I've become a sourdough bread baker over the past three weeks, going from producing constructionnmaterials (dense bricks) to some of the best bread I've ever had.
Realized yeaast wasn't to be had for love or mone:
https://mastodon.cloud/@dredmorbius/103845407941910287
Starter recipe:
https://www.kingarthurflour.com/recipes/sourdough-starter-re...
Took about 6 days to get going. 3rd loaf was a winner.
Feedback from household and neighbours is strongly positive as well.
Flour sourcing has been spotty, but even that has upsides: testing out spelt and einkorn, along with whole wheat, AP, and (blech) bleached flour.
Loaves, rolls, pizza, crumpets, and more.
Most of this based of Youtube videos:
https://youtube.com/watch?v=BJEHsvW2J6M
https://youtube.com/watch?v=2FVfJTGpXnU
Dutch oven, food scale, bench knife (I use a plastering spatula) highly recommended.
Realized yeaast wasn't to be had for love or mone:
https://mastodon.cloud/@dredmorbius/103845407941910287
Starter recipe:
https://www.kingarthurflour.com/recipes/sourdough-starter-re...
Took about 6 days to get going. 3rd loaf was a winner. Feedback from household and neighbours is strongly positive as well.
Flour sourcing has been spotty, but even that has upsides: testing out spelt and einkorn, along with whole wheat, AP, and (blech) bleached flour.
Loaves, rolls, pizza, crumpets, and more.
Most of this based of Youtube videos:
https://youtube.com/watch?v=BJEHsvW2J6M
https://youtube.com/watch?v=2FVfJTGpXnU
Dutch oven, food scale, bench knife (I use a plastering spatula) highly recommended.