Related Reading: These Homemade Sourdough English Muffins Will Make You Nostalgic for Your Youth Like a traditional/flour-based? sourdough starter, this botanical water raises dough slower than packaged yeast, producing not only a flavorful bread, but also one that's better for your gut. Instead of relying on flour, water, and the natural yeast swirling in your kitchen, baker Paul Barker wants to get you invested in submerging plants, flowers, fruits, and vegetables in water to ferment, which creates a natural starter for breads and yeasted pastries that reflect whatever flavors you've included. Sure, you could use your lovingly maintained starter to bake sourdough loaves (like you did earlier in the quarantine), or you could attempt a kind of fermentation that's not as ubiquitous: naturally fermented loaves using yeast water starters.
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