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	Comments on: Being away from home does not mean you have to stop eating good bread.
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Here is an impromptu sourdough spelt pizza topped with leftovers plus my tips for making sourdough bread away from home.
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1 &#8211; Feed your starter just before you leave and give it less water than you normally do. This will help it last longer. Refresh it when you get to your destination.
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2 &#8211; Take a silicone loaf tin with you for light, flexible bread-making.
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3 &#8211; Consider different containers to that which you normally use &#8211; I&#8217;ve used casserole dishes and foil-covered shallow dishes to bake whilst away.
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4 &#8211; If you don&#8217;t have access to a set of scales, use this as an opportunity to test your intuitive baking skills &#8211; add less water to the dough at the beginning and let your mixing tell you how much more you need.
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5 &#8211; Let go of your expectations! Sourdough is good even if it collapses or gets a little burnt. A bread&#8217;s worth is not measured by how Instgrammable it is&#8230;I promise!
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If you have any sourdough-outside-the-home questions let me know :-)

The recipe for this pizza is available in my profile.	</title>
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