For over twenty years I’ve baked all of our loaf bread, English muffins, flatbreads and more using a potato flake starter. I’ve stuck with that simplistic, easy to maintain starter for so long simply because I’ve always thought a traditional sourdough starter would be too labor-intensive, messy, and needy.
After reading “Bittman Bread” cover to cover, I think I’m ready to make a change. I know there will be a learning curve, and possibly a few odd-but-edible loaves of bread in my future, but I feel I’ve found a good mentor and teacher to help wean me off the potato flakes and show me what real sourdough is all about. Can’t wait to get started!
My thanks to authors Mark Bittman and Kerri Conan, NetGalley, and Houghton Mifflin Harcourt for allowing me to read a digital advance review copy of this book. This review is my honest and unbiased opinion.