May 29, 2014

Converting to Natural Leavening for Bread

I've been baking bread for a few years, and always been a little interested in sourdough. But I generally don't favor the very sour versions you typically find labeled as sourdough, and the process seemed like a lot of extra work. However, I recently read Cooked by Michael Pollan, which has a section on bread that made me excited to try 100% natural leavening.