My self appointed task of the day was to bake a bread for today’s supper. I had picked a recipe from a German food blogger I have been following. It is a recipe that uses very little yeast but a type of sourdough called Lievito madre.
As with all recipes that use little yeast, the proving time becomes a lot longer, but the flavor you gain by giving the dough time to develop is well worth the effort.
The end result was a flavorful bread with a wonderfully crisp crust and a an almost moist yet airy and fluffy crumb.
Orla's Kitchen 