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.
- Winner of the Brod and Taylor Proofer! August 28, 2015
- Pre-Launch of My New Baking Course – Friday, August 21st! August 19, 2015
- Baker’s Percent…. and Cheese August 16, 2015