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My visit to that tiny bakery in Pittsburgh changed how I look at sourdough
I stopped into this place called BreadWorks in the Strip District last Tuesday and noticed they keep their starter in a plain deli container with just a piece of masking tape on it. No fancy jars, no cloth covers, no hygrometer or anything like that. It got me thinking how overcomplicated I've made my own process at home with all the gadgets and tracking. Anyone else ever walk into a pro shop and realize they're doing way too much?
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the_taylor9d agoMost Upvoted
Nah, tracking temps actually helped me learn consistency before I could wing it.
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barbara_moore739d ago
Why would you waste time on that when you can just feel it out?
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