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This short course demonstrates a simple sourdough bread recipe requiring only three minutes of preparation. It covers starter selection, fermentation timing, baking temperatures, and adaptations using whole wheat, spelt, rye, einkorn, and emmer flour.
Syllabus
Intro
Recipe
Baking
The final bread
Tasting
Whole wheat version
Spelt version
Which sourdough starter?
Closing words
Taught by
The Bread Code