10-Minute Sourdough
The beauty of sourdough is that once you have made your initial ferment, you can use some to make your bread, and then keep back a portion of it to use later – provided you keep refreshing it every few days. The reason you have to keep nourishing your ferment is to keep it alive; if you leave it alone, it will have nothing to feed on and start feed
... See moreRichard Bertinet • Crust
