It's been helpful to finally read and have a bunch of professionally written recipes all in one place. The author has a table of features for each recipe -- fraction of flour that is rye, what sort of leavening, and some other details, that will make it easy to skim through and find the ones that interest me.
But the starter is finally bubbling as of this morning! Yesterday and today i took the discard and made a simple flatbread by just adding enough additional flour to the discard. Yum.
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timeasmymeasure
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But the starter is finally bubbling as of this morning! Yesterday and today i took the discard and made a simple flatbread by just adding enough additional flour to the discard. Yum.