As most of you know I am an avid baker. I have thoroughly enjoyed baking traditional sandwich breads, Italian breads of all sorts, and of course, our signature multi grain breads are our calling card. We have even gotten into making some sweet yeast breads that have been a huge hit with our clients.
Last week I attempted to set up 2 variations of a sourdough starter for my bread for my future recipe needs and to deepen my own knowledge of maintaining a culture in a home kitchen environment. To help me get going I purchased the book "Secrets Of A Jewish Baker.
