How delighted I was to receive and invitation to the World Bread Awards this year. An excuse to go to the big smoke, up town, our capitol city of London to offer a little of my bread making expertise. What an honour and what a day it was.
All sourdough starters have a history behind them. A romantic tale of travel across the globe and changing hands from generation to generation, it's all very lovely. Sometimes the origins of a starter are unclear and sometimes they even cause arguments! Fact is that your starter is unique to you, so start your own history.
Hi Jack, quick question...
why does home baked bread tend to dried out a lot quicker than store bought bread? Thank you in advance!
Because it’s not packed with artificial additives and preservatives!
There are a few things you can do to make bread that keeps moist for a little longer. Adding oil or butter will help, as will a combination of a little more water and a LONG resting time.
the wetter the dough and the longer you stretch out the bread making process, the more moisture the flour will take on, and so your finished bread will retain its moisture for longer resulting in a longer shelf life.
This video might help: 2 Ways to Make Bread That Lasts longer