By northwestsourdough on May 11, 2012
This entry is filed under 40/100, Experiments, Motherdough and tagged baking, bread baking, mother dough, motherdough, San Francisco Sourdough, seed dough, sour bread, Sourdough. | 21 Comments
I have been experimenting with low hydration, extremely aged motherdough in the 40% and 60% hydration range. This post is about the 40% motherdough or seed dough as I often call it.
Continue reading 40/100 Sour Seed Bread
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