Design Sturdy: Our bread ring is designed by sourdough bakers with safety in mind. It is very important to tighten your sourdough cutter regularly using it. After each use, wipe the slightly damp cloth, then dry and always use the safety guard.
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A gently dehydrated 200+ year old heirloom ORGANIC Sourdough starter. Pristine hydro-filtered water was used to make this starter, ensuring maximum yeast microbes and strong vigor. Every step was taken to preserve the quality and integrity of this starter.
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A gently dehydrated 200+ year old heirloom ORGANIC Sourdough starter. Pristine hydro-filtered water was used to make this starter, ensuring maximum yeast microbes and strong vigor. Every step was taken to preserve the quality and integrity of this starter.
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Material: flax.
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The dough can be well removed and released, making you feel at ease when using it. We use high-quality natural material, which is easy to clean. Color:as shown. Easy to clean.
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For best results, upon receiving your new banneton, and before your first bake, preheat your oven to 170C and turn it off after 3 minutes. Coat it with plenty of GF flour and you’re all ready to go!
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Sally: Sally is a REAL sourdough starter from San Francisco itself. She was acquired from a devious employee of the famed Parisian Bakery of San Francisco fame. The Parisian Bakery closed it's doors sometime around 2005 and has been missed in San Francisco since. How did I acquire her, well let us just say that I know a friend of a friend who. Ok, dam it, I admit that I paid for her on a street corner somewhere between Polk and Hyde. He seemed a little shady, but he had a loaf of bread under his arm and I could tell it was the real deal. We made the deal, cash was exchanged, I got the loaf of bread and a small packet of white powder. I know, I know, what was I thinking. It was broad daylight and in clear view of so many people, but it is San Francisco and a naked guy was walking down the s.
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"Richard Hart Bread: Intuitive Sourdough Baking" by Laurie Woolever is a comprehensive guide to the art of baking delicious sourdough bread. This hardcover book, published by Potter/Ten SPEED/Harmony/Rodale in 2024, features 304 pages filled with tips, recipes, and techniques for creating homemade bread. With a focus on intuitive methods, this book is perfect for both beginners and experienced bakers looking to improve their skills in the kitchen. The illustrations and detailed instructions make this book a valuable resource for anyone interested in the world of sourdough baking.
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