Description
This 42-year-old starter tastes amazing. This nearly 2-pound of bread bowls come out of the oven with a delightfully crunchy crust, & with a great combination of flavors! Sourdough bread does take about 2 days to complete & I use a sourdough culture that has been going since 1980. Once the bread is baked, I allow it to completely cool before I put it in a vacuum-sealed bag, which should keep it super fresh. When it arrives to you, the crust may have softened. I bake these as ordered to guarantee freshness. To crisp up the crust, preheat your oven to 350oF, take the bread out of the bag, & place the bowls into the hot oven. Let them bake for about 10 minutes. After that, a paper sack should keep it fresh for a few days. You can also store it in a gallon zip lock bag but remember, your crust will lose its crispiness again. Ingredients: Bread flour Wheat Flour Filtered water Sourdough culture (bread flour, filtered water) Sea salt Delicious Sourdough Bread Bowls | 6 Count
