Toronto Life

A guide to baking sourdough

FLOUR WATER SALT YEAST by Ken Forkish Recommende­d by Elissa Lee and Johannes Debus, co-founders, BigLake Arts Festival


“We joined the sourdough craze during the pandemic. Our kids named our starter Thor, and we’ve managed to keep it alive for more than a year while making our way through Ken Forkish’s book. No matter how strange our breads came out (and there were some really interestin­g-looking results), they always tasted light years better than the store-bought variety. A very gratifying and delicious hobby.”

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