Baking, Books, Slicing and Baker Friends

There won’t be a recipe on this post. Instead I want to talk not only about Salt Fermented Sourdough ( I will link once again to my salt fermented dough formula here), but about my book, “Discovering Sourdough” and about some of my baking friends.

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Blistery, Billowy, Salt Fermented Sourdough

I told you I was happy to be back home! I did not have such success with my loaves at the “other” houses. I believe in large part it may be because: I have an old used oven that works great for baking, I have a dedicated refrigerator set at 46F degrees for fermentation, I have my Fibrament baking stone, I finally got some Morebread flour, and well…. it’s my domain!

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