Here is a link to the New York Times article on making sourdough bread for the home bakers. Start with preparing the starter on day 1, through bulk fermentation and then finally, bake the bread on day 3. This method is very close to the way I make sourdough breads you see on this blog. With the equipment guide, a detailed timeline and instructions, plus a little patience and practice, I hope this guide helps in turning out your own delicious loaves. Happy baking!
[…] cauliflower pizza may not be a perfect solution, if what you desire is crusty artisan bread or a real pizza. But in some small ways, I know we’d emerge stronger having been tested and […]
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Cauliflower Pizza | Gluten-free - Ever Open Sauce
April 15, 2020 at 10:54 am[…] cauliflower pizza may not be a perfect solution, if what you desire is crusty artisan bread or a real pizza. But in some small ways, I know we’d emerge stronger having been tested and […]