Experimenting with sour dough. Weather is so warm – the yeast seems to like the heat, and is growing vigorously. Following these notes and reading Flour Water Salt Yeast by Ken Forkish.
Ken Forkish book on sour dough (or “levain” as he calls it – from French.)
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Expecting a comment section? Feel free to e-mail me your comments, or otherwise contact me to discuss the content of this site. See my contact info. You can also write your opinion on your own website, and link back here! ☺