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?
1 loaf a week is the perfect rhythm for keeping sourdough. Of course, I baked my own bread for years, and pretty much always used storebought yeast :) it is all good, comrade! .