Last week was the best fun I’ve had in a long time. I was on a 5-day sourdough course in the hills of North Italy. What better way to spend the week than learning about leavens and bread making?
I think my bread making skills and understanding have improved by leaps and bounds. Now I need to find time to practice, practice, practice!
But decent flour is hard to find on this dry rock. The best kinds of flour stocked in supermarkets are gluten-free *facepalm* Guess I will have to search for an organic foods importer. Damn I miss those days when I could get good quality organic stoneground flour from the supermarket!