Bread developed slowly – with a long, slow fermentation period – tastes better. Similar to making cheese, or cooking a stew or chili, or maybe the traditional American south’s method of barbecuing pork. In all these cooking methods, one of the primary ingredients is time. Time for invisible good things to happen. Time for transformation. Molecular stuff. Magic.
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Slow, Lazy Sourdough Bread
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Demystifying Sourdough Bread Baking
One baker’s attempt to take some of the mystery out of sourdough bread baking.
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Whole Grain Sourdough Rustic Country Loaf
This loaf of 100% whole grain, sourdough leavened bread is the perfect “daily driver” for me; it’s exactly what I want to experience when I make some toast or a hearty sandwich. Sliced and buttered (un-toasted), it also makes a magnificent complement to a meal of soup or pasta.
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