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Sourdough – Public Science Lab

Posted by Judy Cornell on July 24, 2019June 20, 2022

What’s in your sourdough?

This fascinating article is about the lives and times of sourdough starters, sent to me by Stella @stella_bread.

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While they last! ...

80% Wheatsome/white (LH)

Fresh Fridays! begin this week. Sourdough Mary and I are doing a pop-up at the mill, 3:30 to 5:30. Fresh bread and fresh stone ground flours. Come on in if you're Choteau, we'd love to see you.

I shared this page from Daniel Leader's "Living Bread" at our baking class. Basically, there is such a compelling case for baking with whole grains for good health. Add to that sourdough leavening, long fermentation, stone milling and sprouted grain flours and, as the author has said here, bread is "a different kind of food."

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