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Reply to "Baking Bread"

Time to revive this thread.

While flour is scarce on the shelves around here during the Corona pandemic, yeast is practically non-existent. So I've pulled out my old sourdough recipes to make some fresh bread.  Mixed up some starter a week ago, and today I baked my first sourdough loaf in many years; 2/3 King Arthur bread flour, and 1/3 whole wheat.

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