I have not talked about sourdough here for awhile now. I am still using the same starter, baking bread about once a week and feeding after each use. I make the odd batch of pancakes, pizza dough and rolls and have even made a super moist sourdough chocolate cake. Everything turns out really well. I am still amazed that bread will rise without any yeasts, sodas or powders needed. It is pictured here in a glass bowl with a wooden spoon since you cannot keep the starter in, or use utensils made of, any kind of metal. I used stone ground organic flour from Speerville Flour Mill in New Brunswick.
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