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I made some refinements too, with recipes for smaller batches of dough than those that were in my first book, and for using smaller amounts of flour to start and maintain a levain. This book’s pizza dough recipes are streamlined, and they take less time to make than the pizza doughs in FWSY—but they make better pizza. I decided to abandon my bread
... See moreKen Forkish • The Elements of Pizza
As you progress through these chapters, the recipes will indeed become more challenging – you’ll have to build on your new-found skills and experience, but very quickly you’ll be able to produce results that professionals strive to achieve. It is important that you take things a step at a time – it’s best not to try a sweet sourdough as your first
... See moreJames Morton • Brilliant Bread
A Man Bakes Soulful Bread in a Renovated Garage | Sourdough Bread Making in Japan
youtu.beMICHE D’ECOSSE This bread is all about flavour. Sod the huge open bubbles of your ultra-aerated loaves; here we go back to basics and make the best loaf in the world.
James Morton • Super Sourdough
