My sourdough journey continues, after 15 not-too-good loaves (maybe 10 really flat bad loaves), I am now a member of the Artisan Baker Association (ABA). I comply to a standard set of guidelines set by ABA.
1) My leavening agent is 100% sourdough
2) I use only unbleached flour
3) I use only sea salt as flavouring.
I am still perfecting the loaves!
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