Nothing it can't cure
One thing I learned is that the temperature and weather of a place has such a huge effect on the type of bread produced, especially in a sourdough loaf. The sourdough starter has to be able to double in size at a good speed for the loaf to rise and proof well. The same starter…
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For the longest time, I have been lured by hole-y crumbs. I have tried multiple ways to bake bread to get the perfect airy bread and I have not succeeded. I have been reading about this wherever and whenever possible, be it books or Facebook posts or articles on multiple websites. Though I still haven’t…
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