This formula is easy to follow and bakes up terrific bread. I used a morphing technique that really brings out the taste in the bread. Morphing sourdough is when you use two different starters to improve the quality of the bread. When I want to morph, I usually will use a white starter and a whole grain starter, either a rye or whole wheat starter. Today I used white and wheat together.
I made a visit to the Splash Cafe in San Luis Obispo, CA today. Wow, was I in for a surprise! Outside the cafe it said it was also an Artisan Bakery. So of course I went inside.Continue reading
A while back I was sent some King Arthur Organic Bread flour from the mainland to test. It was sent from a humid area where it had been stored for a while and I kept it stored here in a warm humid area for some time before testing it. Continue reading