A bit off piste this week but something I believe is SO inportant to remember. Don't expect your loaf to be like one in the shop, because it never will be...
Baking on a stone is not essential, but does always help. Something I didn't mention in this video: "Stone Baked" bread is always directly baked on the stone, no tins, no trays...
All sourdough starters have a story behind them, long lost beginnings and romantic histories. Start your own history and make a starter unique to you :-)
I know TONS of you who watch my videos are from the United States, and I get a lot of requsts to convert my recipes into cups. BUT. I'm not doing it, and probably never will, here's three reasons why...
Banneton baskets are super handy for proving beautiful artisan and sourdough breads in but what's the best way to clean them? It's a bit tricky since they are made out of cane but here's how I do it.