A brief explanation of why acid and salt are important for the formation of a well formed loaf of rye bread. Suggests that sourdough starter is the best source of acid for rye breads.
Step by step instructions for making bread with photos showing how the dough should look during each step. An advice page for help with problems and free recipes with complete instructions. Starter available for purchase.
General information about how sourdough works and how to make a sourdough starter. The author also explains how to feed a sourdough starter, dehydrate and reconstitute it. Instructions for converting recipes calling for commercial yeast into sourdough recipes are included.
This page will take the novice sourdough baker from a jar of flour and water to a loaf of bread. Step-by-step instructions that avoid technical jargon.
