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?
That bread looks delicious. Sadly I’m on the east coast, but I appreciate the offer. That fridge tip is good to know I think that’s what I’ll do for now.