2 of 2 people found the following review helpful
I have been making sourdough bread for about two years and the results have been great. However there were aspects of the dark art of maintaining my sour dough starter that remained a mystery. How could sour dough, as some have claimed, be kept for several years and remain safe to eat? If I left the sour dough starter to languish in the back of the fridge would it incubate pathogens and cause food poisoning?
How could I timetable the long, but easy process of making a sour dough loaf into my daily activities so that my loaf would be cooked at a time for a meal? How wet should the dough be? And do I have to stick to conventional ways of kneading the wet dough required to make a sour… Read more