I have been baking Sourdough Bread for three and half years non stop. So much so we have not bought any bread at all (apart from bagels and the odd roll). I use a Dutch Oven to bake it and generally it rises and the texture is fine. However, I have noticed more recently that can be a bit "flat" and I look at the SD bread on sale and it looks much higher. Photos attached. The
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Today's bake: Sourdough Bread with a Prebiotic SoakerSource: CalBeachBaker/Michael Kalanty Note: Prebiotic soaker, Med sourness -29 % prefermented flourDiscussion: I though that I would post this 1st attempt of my regular sandwich sourdough bread with the newly added prebiotic soaker. I've taken the idea and the ratios from Michael Kalanty's online sourdough pizza with