My sourdough starter turned two years old a few weeks ago. I didn’t make much fanfare about it, but it has given me cause to think more about my baking lately. Fine-tuning a recipe and process that works consistently for me has been a sourdough journey that has spanned nearly half a decade now, including multiple starters, a trip to San Fransisco, and routine baking through a global pandemic. While I have found occasion to vary my flour compositon a little bit, I’ll be the first to admit that I have not strayed far from “big flour” products, in particular the kind that come in five kilogram bags from the grocery store. With summer upon us, restrictions easing, and an…

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