There is not too much to report yet. The starter has not started to bubble. It doesn’t have a sour smell. Basically, it is doing nothing for nobody. Just a mason jar fool of goo, right now. Continue reading →
There is a wonderful sandwich in my future. It is made with delicious sourdough bread – freshly baked by me. I shall be eating this in about 5 days. I must start today, however. If I delay another moment Continue reading →
Many moons ago I worked as a cheesemonger for a couple of months. I loved working in this tiny, stinky, and a tad bit crazy shop. We had a huge assortment of cheeses from all over the world. And we cut Continue reading →
The Sponge Method, aka Yeast Starter or Yeast Pre-Ferment, is a two-step mixing process in bread baking.
The first step is mixing the yeast with the liquid, and half the flour of the entire recipe/formula to create a thick batter, also known as Continue reading →