Press play to bust some myths about Canadian wheat 🍞🇨🇦⁠ Did you know that Canada is known for producing some of the highest-quality wheat in the world? From field to flour to your favourite loaf, every step is held to top standards for freshness, nutrition, and taste.⁠ We love sharing the story behind our bread — because good bread starts with good wheat. 🌾 | Bread Co
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Press play to bust some myths about Canadian wheat 🍞🇨🇦⁠ Did you kn…
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Don’t fall for your dough’s tricks! Be CONSISTENT Bulk fermentation is trickiest, and sometimes most frustrating, stage of making sourdough. •Temperature, dough strength, and time all work together, so consistency looks like keeping the temperature and timing as stable as possible. I always aim for 77-79F. Also, I recommend keeping your starter health and feedings as close to the exact same day to day, and week to week. •Be careful: signs like bubbles, volume, or jiggle can show up way before it
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If it’s wrong, I don’t wanna be right! Comment RECIPE and I’ll share my FREE overnight sourdough recipe perfect for the colder months🙌 | Little House Bread Co.
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