⭑⭑⭑⭑ During lockdown I, like so many, turned my hand to making sourdough bread. Months later I am still at it and loving the process. I have more books on the topic than I care to admit but believe Emilie's method provides the best loaves for my household. Plenty of time goes into crafting a loaf but once you get the schedule down it's pretty easy to fit it into your life, with some good time management. It's certainly worth all the effort when you cut into something so good and healthy that looks professional, too!
Baking in a covered casserole dish is key and a real game changer. I wouldn't bake any other way. Hestia, my starter, was developed before this book came to me but she is very manageable, healthy and happy now that I keep her at a slim 50g, less than most books advise but it keeps me from baking a lot more frequently than is convenient.
I love this book and need to branch out to some other recipes beyond the basic. But, if it isn't broke, why fix it??!?
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