I think I finally [finally!] got some sourdough starter .... well, started! My 'batards' are in the oven now. The directions had me fire up the oven ONE HOUR before baking and with a cast iron skillet in it to boot. In the next paragraph of the recipe, I found out I was supposed to put ice cubes in those skillets after I slid the loaves off the peel. Now I was vaguely aware that some breads (baguettes?) get misted during bake-time but the ice-cubes-in-hot-skillet seemed ingenious to me. So, what are your bread baking methods or secrets? Thanks! And, what else do you make with your sourdough or levain? Crackers?
Please enter a valid email address.
Well played. You deserve a cookie.
How two brothers in Ohio want to change the way young adults eat
Can a Comic App Teach Kids to Eat Mindfully?
Relive Our Holiday Market
Gifts for Those Who Can't Stay Out of the Kitchen
The Illustrated Biographies of 16 1/2 Desserts
All New, Just-In-Time Gifts
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.