I have been baking sourdough bread since the last millennium, long before it became the hip COVID lockdown hobby. Over the past three decades I’ve gotten pretty good at it, if I may say so myself, my weekly loaves both tasty and attractive.
Until recently, that is. In the past year my breads have been somewhat uneven – edible, sure; but often flatter and denser than I’d like, not good-looking at all. This skill I’ve honed for thirty years has become suddenly elusive. Athletes have a word for this –…Read more