Good sourdough starts with good flour. Vanessa Kimbell There are book chapters written on sourdough flour. Sourdough enthusiasts fascinate about flour in much the same way as wine enthusiasts fascinate about grape varieties. Here is what I have learnt about …
This is a question I have been musing over for a while. Sourdough sits at the confluence of nutrition, wellness and habits. I have the sourdough bug. It is compelling as it is unpredictable – and I have been fermenting …
First, what is sourdough discard? It is the sourdough starter that is removed or “discarded” before feeding (adding fresh flour and water) your sourdough starter in order to manage its growth and refresh the acidity levels. Sourdough discard lasts 1-2 …
Home-baking sourdough is an every week activity now and I need little encouragement to “bake two and gift one.” I have my go-to unleaven bread and ‘cloud’ breads (flat bread cooked in a pan rather than an oven), pizza bases, …
If you are reading this post, then home-baking sourdough is getting more serious for you. Here is what I learnt on the journey from home-baked yeast breads to baking and gifting, or at least sharing, home-baked sourdoughs. I started with …
The price of flour has gone up considerably and remains stubbornly high and is now “17.8 percent more expensive than it was 12 months ago,” – updated June 13th. And still, home-baked bread’s of various kinds, shapes and sizes, are …
My 5th and 6th sourdough loaves were woeful. Not flat but a heavy crumb and most probably under-proven. The villain of the scene – my own impatience and ambition. I wanted to thank a colleague for his help in carving …
Over the past three weeks, I have been journaling my home-bake sourdough journey. From educating myself to the first home-bake, and during and after each subsequent home-bake, there are always learning moments. These are additive and are slowly leading to …
