They call it the “Mt. Everest of bread”, you might be wondering why. What’s the big deal? Why is it so difficult to make? Why is it so expensive? And, what is it anyway? At a market, I will describe panettone simply as an Italian sweet bread, but I don’t think that does it justice. Continue reading “The thing about Panettone”
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Rehydrating our Sourdough Starter
A few days before you want to use your starter for baking, revive your dehydrated starter. DAY 1 – In a small bowl or jar, mix 5 grams of dehydrated sourdough starter with 15 grams of 80 °F water. Allow the starter and water to sit for about 2 hours, or until the dried starterContinue reading “Rehydrating our Sourdough Starter”
White Squirrel Kitchen 