by Warwick Beard | Apr 3, 2021 | Breadmaking, How To, Sourdough
Retarding the dough is a common practice in sourdough breadmaking to ensure great sourdough flavour development. Take this to another level when you get into 72 hour sourdough. This is no harder or more time consuming than normal sourdough breadmaking. You just...
by Warwick Beard | Aug 21, 2020 | Breadmaking, How To, Sourdough
It is very easy to create your own sourdough starter. All you need is some good quality whole-wheat flour and water and a little patience. I like to use either filtered water or boiled, cooled water. What’s in a Starter? There are two microorganisms that...
