mercredi 4 mars 2015

Can you make sourdough starter without throwing any away?


I'm curious if you can make the sourdough starter by adding flour to it, in a sense doubling the volume each time. So many recipes I see in books and online require you to throw almost half of it in the garbage on each refresh. If you are buying organic stone ground flour this is incredibly wasteful and expensive.





Aucun commentaire:

Enregistrer un commentaire