albertajune wrote:Interested to know what the banana skin does. I love sourdough bread and am determined to master it.
There's nothing magical about the bannana, it just that I didn't have any grapes
In fact almost all fruits have natural yeasts on them, apples being a good example. In the old days, they didn't have commercial yeasts like they do today and the apples were just crushed and pressed and the juice fermented naturally to make cider.
I have couple of problems here making tasty sourdough bread. First, we can't get really good bread flour and second our oven is rubbish. But still, I can bake a half decent loaf on occasions.