Originally Posted by
johnstoeckel
I've been making bread for about 15 years. I made a sourdough starter about 10 years ago and do most of my bread as sourdough (wild yeasted) now. Sourdough takes longer from beginning to end, but no more hands on time. I've pretty much gotten to the point that I rarely buy bread. I make a 75% whole wheat sourdough loaf every week for sandwiches and toast. I make a crusty sourdough loaf for eating with soups or stews. I also make pizza crusts, bread sticks, focaccia, cinnamon rolls.
John -
Your 75% whole wheat sour dough loaf would be a real treat. Do you have any good tips on how to "start", maintain, and use the sourdough starter ??
John
The fish are always right.
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