Lessons learned. Part 1.

2 thoughts on “Lessons learned. Part 1.”

  1. Loved this post! I might change to rye starter now, I sometimes use it when my starter feels sluggish, but then I revert to white… I guess there’s really no need to do that.

    I tend to make sourdough with nuts and seeds in it because we love it, but to me nothing beats the taste of a simple sourdough with mostly white flour and a touch of spelt (or rye)

    Like

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