Baking · Fermentation · Food

Adventures In Fermented Bread-Making

About a week ago, I decided to make my own sourdough starter. I grabbed some high-quality house milled rye from The Brooklyn Kitchen, and used this guide. I followed the feeding schedule loosely, adjusting based on the fact that the fermentation was going very slowly; I finally let it be for three days and it looked… Continue reading Adventures In Fermented Bread-Making