A freshly baked loaf of bread is hard to beat, particularly the sourdough kind. Sourdough has a distinctive, slightly tangy, and complex flavour profile due to the fermentation process, which comes ...

Not only will you have a mature starter to make artisanal bread, but you can use the discard to make discard bread, biscuits, muffins, and pancakes! you don't HAVE to throw the discard away!

Never had any issues with overly sticky dough or problems rising, shaping, or baking. I've also done some 15 - 20% rye flour versions and they've turned out amazingly as well. The only time I run into ...