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?
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