Learn how to master the art of cold proofing sourdough bread. This technique involves slowing down fermentation in the refrigerator for deeper flavor, better texture, and improved crumb structure. Discover tips for optimal temperature, container choice, and proofing time to achieve perfect results.
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Sourdough September is a celebration of real sourdough bread. It’s a time to learn how to make it, support local bakeries, and enjoy this delicious and nutritious food.
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Jump to recipes by clicking here: Roggen Vollkornbrot Recipe 50/50 Rye/Wheat Recipe Bavarian...
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In the USA, the term “cracker” most often refers to salty or savory biscuits, but in the UK crackers are might be water biscuits or savory biscuits. Either way, today, #CrackerDay, is a good day to highlight sourdough crackers by making and baking a batch. And honestly, nothing could be easier to make than these crackers built on a base of your sourdough discard.
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NATIONAL ZUCCHINI BREAD DAY held on April 25th each year, encourages bakers every where to bake this delicious bread. And just like bananas, and applesauce, zucchini makes this baked loaf moist and a bit more nutritious. However, for those of us who use sourdough, it is a terrific excuse to use up some discard and bake yummy quick bread.
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