It’s been 3 years I have been baking sourdough breads at home. I have decided to use only my sourdough cultures and whole grain flours in my baking. Sourdough wholemeal bread tastes, looks better and stays fresh longer than white bread made with baker’s yeast (fresh or dried). I love the aroma of sourdough bread and I and my husband can’t imagine our home without it. As it is almost impossible to find a recipe for 100% whole grain and at the same time sourdough bread, I create recipes by myself. Each recipe is born during adding the ingredients to build a starter and then a final dough. “Loaf Street” and my previous blog (http://bochenkowo.blogspot.com/) is my bread diary. I love every loaf I have ever baked , my bread is a part of me and our life . So the propose of this blog is to keep them in my memory, learn from the mistakes I’ve made and share my passion for sourdough baking.
Please check my previous recipes for sourdough breads at : http://bochenkowo.blogspot.com/.