Sourdough baking can be a rewarding but challenging process. Here are five of the most common challenges people face when it comes to sourdough baking. And believe me, I had them too in my 11+ practice of baking with sourdough. But I didn’t give up, so neither should you. Let’s face these challenges together and…
My dear SourdoughManiacs, A while back I posted about the traditional sourdough Rye Bread made in Koroška – the region of Slovenia where I’m from – so many of you SourdoughManiacs asked me to share the recipe and make a post dedicated to it. And today is the day. PREPPING THE RYE LEVAIN: 20 g bubbly, active starter 50 g water 50 g rye flour Or 120 g of…
My dear Sourdoughmaniacs, Feeling hungry? Well, we can’t have NAAN of that! So, grab a trusty frying pan and let’s get starte(r)d. PREPPING THE LEVAIN 10 g bubbly active starter 40 g white all-purpose or T 500 flour 30 g water INGREDIENTS(for approximately 8 pieces of naan bread) THE MAIN DOUG 300 g white all-purpose…
