A standard operating procedure that works is an invaluable tool

I have been baking sourdough bread for some time now and one thing I have discovered is the secret to a good sourdough loaf: a good, active starter. As I only bake once a week-at the weekend-I always refrigerate my starters (I have two) between bakes. And getting the starter to wake up, so to… Continue reading A standard operating procedure that works is an invaluable tool

The key ingredient in successful sourdough bread making

I make sourdough bread every week, sometimes more than once a week, too. And I might make two or three loaves at a time or at least over the weekend. I know what a good sourdough loaf should look and taste like. And I am familiar with the occasional disaster loaf too-the one that fails… Continue reading The key ingredient in successful sourdough bread making