Your Bread Questions, Answered | Sourdough Q&A

Send us a question or voice memo! A little something different this week! I'm sitting down for an unedited Q&A, answering questions submitted by Saving Bread listeners from around the world. We're talking about blending flours for better sourdough, shaping dough based on how it behaves, knowing when to stop adding bassinage water, choosing quality grains without breaking the bank, and finding loyal customers for your cottage bakery. And we end with a more personal question: What has bread...