You wouldn’t think that my first attempt at sourdough bread would turn out looking and tasting incredible. You’d be right. It’s edible, but not incredible. 566 more words
The yeasties are blooming!
The above picture is my starter this afternoon after three days of flour and water feedings.
I have very little (no) experience in the sourdough business, but the blogs and common sense tell me that when it comes to capturing wild yeast bubbles are good news. 104 more words
It has been quite some time since I’ve tapped into the primitive side of my baking.
In years past, I’ve made herbaceous rosemary foccacia, a flat Italian bread; a crusty baguette, a French classic that makes any meal better; and of course, my Aunt Mena’s butter rolls – fluffy richness guaranteed every time. 803 more words