Share a little about the ingredients and techniques used to create this dish/item. Bread flour, whole wheat flour, sourdough starter, honey, flax meal, milk, yougurt What are you most proud of? Using baker's math to adapt the recipe from a bread machine cookbook to something that worked with my sourdough starter. The book, BTW, had vastly understated the liquid needed. Understanding 'reasonable' hydration levels led me to discover this fact early in the process. What advice would you give someone starting this project? Don't accept written formulas as being 100% accurate. Mistakes happen. Convert recipes to baker formulas and check for 'reasonable' values.
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