When your sourdough bursts open underneath instead of where you cut it, you might be lead to believe that the fault lies in your cut. Like your grignette wasn't sharp enough or you didn't cut it deep enough BUT... Although the actual cause of this problem is about FAR MORE that the cut alone, in some backwards way, the principle is actually FAR SIMPLER.
Studio Kitchen REVEAL
Last year went poo poo pretty quick hey? Without the ability to host classes, and workshops, with no food festivals to demonstrate at, I took a punt. That punt was only possible because of all of you, for finding a love of baking bread too, for subscribing, for buying your bits and bobs from the Bake with Jack online Shop, for sending your thanks with an ever so kind donation, for just simply being here to share in this with me.
Thank You.