So, are you one of those people who began baking with a sourdough starter? We’ve read that many people are these days, and that’s a good thing. Making bread from three simple ingredients: flour, salt, water, and a couple of more complex ingredients: time and patience, is just amazing. I like to refer to making bread as the miracle of the prehistoric age. Every time I make sourdough bread (basically once a week for, oh, probably the past ten years), I’m amazed that something that good can come from just three ingredients. Of course, everything has a downside. With sourdough, you need to keep the starter thriving through regular feedings. Week in and week out. Even if you don’t want to or need to bake a lot of bread that week. Over the years, we’ve come up with ways to use that excess starter during the weeks when we don’t want to make three large boules of bread, and today’s post is a new one.
Continue reading “Whole Wheat Sourdough Lavash”
