Bread is a living thing; the bread dough incorporates the very air where you are. It’s one of the mystical things about bread baking.
So here’s the question: this morning’s dough ferment smelled exactly like fruity ripe bananas. Why?? I’m in a loft in Soho, not anwhere near gentle island breezes where bananas grow.
What is blowing in the wind today?
And for the passionate bread bakers out there, take a look at this website and forum: Sourdough Companion. These guys are committed to their bread!
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