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  • I guess what I mean is that a high hydration loaf, with shit fermentation can be blobbed into some cast iron and baked into something that seems half decent - big holes, crispy crumb etc. But actually making a decent loaf requires a more thoughtful approach.

  • Tbf that still makes something that's tastier and healthier than 99% of supermarket bread, which is a win?

  • which is a win?

    Absolutely. Also useful as it makes showing people how easy it is to make something tasty at home. It’s the gateway drug to slowly fermented and retarded sourdough heroin.

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