RecipeMuncher

The Bread Baker’s Apprentice Challenge #30: Basic Sourdough Bread For this challenge I used 100% wild yeast mother starter (mistakenly referred to as BARM in the book) and fermented the dough at a shorter period so the bread doesn’t become too tangy. The sourdough refers to the starter which is acidic but depending on individual taste, the breads made with sourdough starters can be very sour or not at all. I prefer the latter because I never liked breads that are very sour. I added (...)