I started making sourdough bread in the pandemic because, ya know, instant yeast flew off the shelves faster than toilet paper. It became a therapeutic ritual after losing my entire livelihood. After things opened back up, I was able to get back to work, and bread making took a backseat. But, now that things are back to the way they were, I recently made a new starter, and started baking again. I’m starting slow with some hybrid doughs from “Flour Water Salt Yeast” to get my oven-spring legs under me. This community is so positive and helpful, and I’m just grateful for all the onsite y’all bring. Here’s to more bread making!
Pictured is the 75% whole wheat levain bread from SWSY, but with a liquid starter.
by crabby007
4 Comments
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Me too! Gorgeous loaf!
Very nice bread and very nice bokeh on that pic !
🤩