I’m a fan of them all, kneaded and no-knead breads. They are all my children and I love them, different though they be. This week’s column is on ways to use sourdough starter in breads for flavor rather than as a leavener. I know, I know, sourdough IS a leavener, but not for someone who has limited space and time, say someone who cooks out of a boat galley. Therefore, because sourdough isn’t a fail proof method for me on the boat, I’ve developed my own ways of using it that don’t require so much tending.
There are also a number of other sourdough breads that I’ve posted in the past should you get super excited and find yourself on a bread roll…. Ha!