One Year On

A year has passed since I started this blog, opening boldly with my first attempt at making Pandoro using a recipe I devised myself. I used a Biga starter at the time, as I didn’t know how to keep the Italian sourdough until I bought the wonderful book “Cresci” by Iginio Massari and Achille Zoia. In the year that has passed I have learnt so many things about sourdough fermentation, dough rheology and the science behind them. I am overwhelmed with knowledge!

And so the learning continues…