CRUMBS OF WIS­DOM FROM THE SOUR­DOUGH SCHOOL BOOK

The Daily Telegraph - Telegraph Magazine - - The Cut//tasting Notes -

‘Good bak­ers bake often. One of the best pieces of ad­vice is to make more than you can eat: give your bread away to friends and neigh­bours.’ ‘To be­come a re­ally good sour­dough baker, you need to be­come fa­mil­iar with your flour. The more fa­mil­iar you be­come with one par­tic­u­lar type, the more you will un­der­stand its nu­ances.’ ‘Sour­dough can in­crease your di­etary fi­bre in­take by a whop­ping 10-15 per cent com­pared to yeasted bread.’

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