The sourdough starter is the heart of this age-old method. This live culture of wild yeast and lactic acid bacteria requires care and time, often becoming a family heirloom passed down through generations. Time and patience are critical ingredients that yield a final product packed with complex flavors and textures. The unique tang from sourdough stems from this fermentation process, setting it apart from other types of bread. As more people reconnect with the art of baking, multigrain sourdough bread stands out as a delightful evolution, marrying the traditional practices of sourdough baking with the health advantages provided by whole grains, further enchanting both seasoned bakers and newcomers alike.
Continue reading…
