My sourdough leaven, active and spongy and ready to do its thing after two builds. I originally received this more than a decade ago, as a Tuscan starter that was more than 100 years old. Is there anything specifically Tuscan about it? I doubt it. Is it the same now as it was 100 years ago, or even 10 years ago? Again, I doubt it. But it is ready to make some delicious, flavourful, nutritious bread -- and that's what matters. Let me hand it on to you, along with the knowledge to start using it, at a one-day bread workshop here in Rome on 9 June 2019. Link in bio and at https://fornacalia.com/learn-to-bake-sourdough-bread-in-rome

18 stars 0 comments

Susan Moore liked this post

VineyardBaker liked this post

Debs liked this post

Rhizowen Radix liked this post

Lucy Dearlove liked this post

Dough Club liked this post

Janelle Roberts liked this post

Joanna Castillo liked this post

tim liked this post

Rob VanKeuren liked this post

Gretchen liked this post

Katie Venner liked this post

Paddy Scott liked this post