Sourdough Science Saturday
My starter is a little over two and a half years old and as I alluded to in my previous post I’ve baked about two hundred and fifty-ish loaves of bread with it, pre- and during pandemic. You would almost think I would understand it better. About an hour ago…
Friday Yeast Fail
I banked my evening post on some cast iron skillet focaccia bread. The plan was to bake a zesty round of generously seasoned pan bread, a twelve inch disc of leavened goodness, baked to perfection in the oven and sliced up for some Friday night snacking. I followed a simple…