Busy Bea Baking…

Back in the land of the living yeast! I am in the homestretch of completing the required courses for my Artisan Bread Certificate. For the next 4 months, it will be all sourdough all the time.

These beauties were made using a standard bread recipe (flour, salt, sweetener, yeast) and the addition of sourdough starters.

Photo by Kimberley (c)2014
Photo by Kimberley (c)2014
Photo by Kimberley (c)2014
Photo by Kimberley (c)2014

Sourdough starters are basically flour, water and naturally occurring yeasts left to ferment over a long period of time. This allows flavour to develop (more about that in another post) and when added to an ‘ordinary’ bread recipe can turn it into ‘extraordinary’.

Did You Know?
Natural yeasts vary from region to region and a sourdough starter made in Montreal would have a different taste and character than the world-famous San Franciscan sourdough.

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