"Detmold Einstufenführung" is the name of a German process developed in the late-1950s for their larger bakeries, and was designed to produce daily sourdough bread in bulk. Below is a shortened version that offers a way to create a mature sourdough...
Gerstel is an Austrian drying method to better keep your rye sourdough when not in use. It calls for mixing your sourdough with three times the amount of rye flour, then storing it in a mason jar. It will keep a week or two. To reactivate, try what's known...
Who say's you can't bake in the summer??? Yeah it's hot, and yes it's always difficult to bake in this atrocious heat, and what with my beautiful but sometimes overheated wife nagging… well, regardless, a baker must bake! Here was my last loaf; a...
