Brynne

February 6, 2024 at 10:33am

I replaced 100g each of flour and water with 200g of sourdough discard, and reduced the yeast to 1 tablespoon. Great way to use up discard and lent a nice flavor complexity.

Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.