By Frances

This is my first sourdough loaf from a starter. Not too bad, didn’t rise very much, but definitely more flavourful than commercial sourdough loaves. The second loaf was a little better. This recipe is from Michael Pollan’s Cooked: A Natural History of Transformation (Penguin Press, 2013), which is a brilliant read. So much info to digest, so to speak. Michael adapted this recipe from Chad Robertson’s country loaf in Tartine Bread, which I found here on Mart...


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