My husband loves sourdough bread. So I decided to give it a go.
I don't know if it is unique but the feedbacks from people whom I gave my bakes to say that the taste is really good. Two of my friends who suffer from gluten intolerance actually found is ok to eat my sourdough!! If I feed my starter and bake everyday, the bread crumb will be very airy and open. If I bake 2 times a week, the crumb would be a little less open. Inclusions also change the crumb.
Ingredientes de partida
- 50g Bob's red mill artisan bread flour