I made sourdough for the first time using this recipe and guideline. I didn’t have high expectations of my success rate but when I removed the lid after the first 25 minutes of baking, my breath left my body at the beauty of what I saw in front of me! Wow! Success!!!
I have been playing with the stiff and liquid starters (only have cooked with the stiff one). I don’t like the messiness of the liquid one and plan to just continue with the stiff.
My question is, can I use this same artisan recipe to make focaccia or does it require a different mixture?
Thank you!

PS, can I get King Arthur Flour in Canada?

Karen

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