https://www.theperfectloaf.com/keeping-a-smaller-sourdough-starter-to-reduce-waste/?ck_subscriber_id=1494754200&utm_source=convertkit&utm_medium=email&utm_campaign=%F0%9F%8D%9E+Smaller+is…+better%3F%20-%205004603 Note: we use 25/75 white flour and Big Sky Rye.
Warhorse Hard Red Winter Wheat
Link to NYT Sourdough Bread Recipe Tested, photographed and recommended by a North Carolina customer baking with Wheatsome Flour! The recipe also has helpful information about maintaining a sourdough starter. Remember: sourdough loves rye.
What’s in your sourdough? This fascinating article is about the lives and times of sourdough starters, sent to me by Stella @stella_bread.
“Flour, Water, Salt, Yeast” by Ken Forkish guided the development of our Flour from the Front blends. Starting with the Overnight Country Brown recipe on page 173, using no commercial yeast, we inversed the amount of white flour and whole grain flour in the final dough to make beautiful loaves. Our original sourdough starter (levain)…
“Got your lovely flour. So many thanks! Promptly put it to work. And…that’s a braided venison tenderloin ala Seven Fires, coated in crushed olives and anchovies. Jolly Holly!”