Usk Farmer’s Market Sat 19th Oct

 Here's an article I read this week in a bakery trade magazine:Sourdough concentrate nonsense
Ah….this is where we have been going wrong this past 6 years.

Instead of investing " both time and money in long ferment sourdough process" we should have been using a bag of dried stuff to give our bread an "authentic sourdough taste". 

We're back again at Usk Farmer's Market tomorrow, with lots of very slow bread. 

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