The little sourdoughs are ready to put in the freezer and pull out for lunches through the week. These guys take three to four days to make but are well worth the minimal effort. The best part is as long as you keep track of their rate of development, you can move to a warmer or cooler spot in the house to speed up or slow it down to meet your own hectic schedule.
This bread uses a very small quantity of champagne yeast and whey that is left over from the cheesemaking. Yeast isn’t able to easily break down the lactose sugars in the whey which is partly responsible for the long rises.
- 500 grams AP Flour
- 325 grams whey (left over from cheese making)
- 10 grams salt
- 1 pinch Champagne Yeast (I used Red Star)
Bake at 400 degrees for 30 to 35 minutes.