Whole Wheat Sourdough Starter Recipe
...ter bubble while geeking out on Cornell Professor Steven Laurence Kaplan’s book Good Bread is Back, which details the revival of sourdough bread making in France in the early 1990s. Kaplan notes that sourdough, “rises less than a dough made with baker’s yeast and also more slowly. Its crust is thicker. It keeps significantly longer. It has greater nutritional value, partly because it is richer in certain vitamins and enzymes that are by-products o...
