I'd like regular ancestral cooking emails!
It’s super hot here. This rye sourdough discard spice bread usually takes about six hours to ferment, but is ready for baking today in less than three!
I’ll take 35 minutes of the oven churning out more heat in order to smell and then taste this beauty!
The recipe is in the “what to do with your sourdough discard” section of my forthcoming @thefermentationschool course Rye Sourdough: Mastering The Basics which will be out in September.