Martha Levi, a seasoned baker from Abigail’s Oven, shares expert tips to help you achieve perfect results every time. Learn how to control hydration levels, temperature, and fermentation time to create delicious, nutritious whole wheat sourdough bread.
Read MoreMost of us who put aside some supplies in case of a natural disaster have some wheat stored, but what if you’re gluten intolerant? Marha Levie offers a solutions with a dehydrated sourdough starter.
Read MoreMartha Levie talks about the differences between real yeast and instant yeast as she compares a sourdough start to packaged dry yeast
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All sourdough bread begins with an active starter. Everything revolves around real yeast that comes from letting a mixture of flour and water naturally ferment.
Read MoreI am Martha Levie and I am here to help you to achieve the perfect sourdough loaf every time you bake. I promise this will be one of the best kitchen experiences you’ve had.
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