“Any kitchen can become an ecosystem. If you bake a lot, your kitchen will become a happy home to wild yeasts, and all your bread will taste better. Even a failed loaf is…
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Up until a few months ago, I had the same thoughts about sourdough starter that you probably do. I thought it was too hard to make. That it would be impossible to get…
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Grams & Percentages 1000 g flour (750 g bread, 200 WW, 50 g spelt) 780 g water (78% hydration) 175 g levain (17.5% inoculation) 20 g salt (2%) Timeline 3:00h autolyse 7m…
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Grams & Percentages 1000 g flour (750 g bread, 250 WW) 800 g water (80% hydration) 250 g levain (25% inoculation) 20 g salt (2%) Timeline 0:30h autolyse 5m slap & fold…
