Storage of produce. For the home cook the question usually becomes the question “Should I refrigerate or not?”, but it’s a little more complicated than that. Most refrigerators are designed around keeping PHF (potentially hazardous foods) safe. That translates to hot foods held at 135 degrees (variations based on local regulation) and cold foods below…
Almost every sourdough method I’m aware of from the ones I caught casual glimpses and mutterings of from relatives’s kitchens as a child to some of the more scholarly writing on the subject that dogmatically mandate a ritual sacrifice of starter for various stated reasons.
We eat a lot of sourdough, the only bread we eat was naturally leavened by Pharmakulur, Lillian St. Bread, Forest Creek Farm, or in our kitchen. I believe in fermented foods. The fermentation process seems to make wheat more digestible for many people and it taste fantastic. One of my favorite basic bread recipes is…