Once you’ve had real sourdough bread, there’s no going back. No, I don’t mean the stuff from the supermarket that’s made by adding citric acid and some yeast. No, I mean the kind that’s been allowed to develop taste over many hours, fermented to perfection, and then baked until golden brown and super crispy. This is my artisan sourdough bread recipe.
Now, I felt it was time to publish my updated Master Recipe for sourdough bread. This is used as a base for any kind of lean sourdough bread recipe I make, and it is now yours, too.Continue reading