Its been a interesting journey, and I've picked up tips all along the way. Learnt about nutrition and patience, and this has kept me out of trouble.
Baked today best half wholemeal wheat 80% hydration sourdough
Last week pumpkin and spelt sourdough
Earlier this week Finish Rye
Does that mean I will no longer borrow or buy books on sourdough? There must be more to learn, surely?
Thanks to Jane Mason, Venessa Kimbell, Emmanuel Hadjiandreou, Dan Lepard, Andrew Whitley, Tess Lister, Richard Bertinet and more!!!