This version of sour dough bread is meant to be made in large rounds or large loafs and as such there are two objectives, to have the crust stay soft and to have the dough be light in texture.
Read MoreSour Dough Bread
Technically, what makes a sour dough is using yeast from a previous bread making session but some bakers refer to slow rising bread as sour dough. There is a version of French bread I make that takes three days to rise, but the advantage is there is no yeast taste and slow rising breads stay fresh longer than fast rising bread. From a health perspective, slow rising breads break down the flour gluten, which makes it easier for the body to digest.
Read More