The Science of Sourdough Bread — And One Beginner’s Attempt at Baking It
There’s something about sourdough. Even if you prefer a crusty French baguette paired with your bowl of soup, as I do, a sourdough loaf has undeniable appeal. It’s chewy. It’s tangy. It’s made from a weird living thing you keep in your fridge and feed like some sort of gooey pet. Ah yes, as so […]
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