Comments on: Slow Dough, Stretch Bread and Morphing Sourdough!

By: Jeremy

Jeremy — Sat, 15 Mar 2008 17:14:52 +0000

Now when you morph, do you mix the two starters together when you perpetuate or build the ferment? I mixed a piece of two starters including your desem in a mix, seemed to work fine?

By: David Aplin

David Aplin — Mon, 18 Feb 2008 19:58:00 +0000

Hi Teresa, Wow more sourdough! Very nice pictures and explanations of process. I must try desem, I first heard of it when I read Laurel’s Kitchen book and have always wanted to give it a shot. I love whole wheat breads, naturally fermented or otherwise.
Happy bacon!
Best, David Aplin
http://cliffsidebakery.blogspot.com/

By: Mimi

Mimi — Sat, 26 Jan 2008 02:00:13 +0000

I’ll have to make a new rule for myself. Don’t come to your blog when I am hungry! Everything looks sooooooo yummy!