So You Want Your Sourdough…well…SOUR.

Salt Fermented Sourdough

I am at it again. I wanted to go after the crust and the sour of the San Francisco Sourdough. I have come up with a new technique that I have been experimenting with for a while. 

However, I want to take a moment to thank Peter Reinhart for giving me assistance with the publishing aspect, just like he promised. A real pro and gentleman he is. Thankyou Peter!

I also want to thank Randy Longacre who has so tirelessly read my manuscript as a newbie baker and professional writer. He has provided invaluable insight into problems and questions a newbie baker might have and has given me great advice.Thankyou Randy!

I have two other proof readers who are non- bakers, they also taste test my bread, their names are Ann Davidson and Carol Stibbie. For their encouragement and efforts, I want to offer thanks. Thank you Ann and Carol! 

When testing is done on the recipes, I will list the testers and give them public thanks  as well.

Now onto  SOURdough. Why do we consider San Francisco Sourdough the Holy Grail of Sourdough Baking?

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