Flour Water Salt Yeast of course. Any bakers here? What are your thoughts on it and is it really worth making a starter if I'm probably only going to make 1 loaf a week and a pizza now and then?
Flour Water Salt Yeast of course. Any bakers here? What are your thoughts on it and is it really worth making a starter if I'm probably only going to make 1 loaf a week and a pizza now and then?
No way should you make as much levain as he recommends. I’d recommend following these instructions for your first loaf the start picking around the book https://github.com/hendricius/the-bread-code/blob/master/basics/sourdough.md