Whether you are a home baker or a professional, this is a great time to be a new world sourdough
bread baker. The internet and social media, like in most insrcstries, has made detailed information
about the craft readily available. But, how much is too much? Should a brand-new baker be
worried about hydration levels and crumb structures? I learned how to bake long before I had an
Instagram or Facebook account and it was out of curiosity, pleasure, and necessity. My dad really
liked cinnamon-raisin bagels from the store, so, when I was a wirro, I learned to make a
cinnamon-raisin bread for him.
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