Thursday, August 7, 2014


If you're not baking sourdough breads, then there's a good chance your breads are rather bland tasting. Of course, you could always jazz them up with molasses, toasted sesame seeds, honey or whatever.
Instead try this. Simply add about a quarter cup of sourdough starter to your flour, yeast, salt and water mixture. I used to think that the sourdough fought a nasty battle with the domestic yeast and no one was the winner. Now I believe that they get along fine and can benefit each other. The domestic yeast (and we're only talking about 1/4 teaspoon per 500g loaf) will take some of the guess work out of the process when added to the sourdough starter, and everything becomes more predictable.


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