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Oct 21, 2020Liked by Andrew Janjigian

I’m a big fan of Johanna’s work. So excited about this and future collaborations between the two of you! 🤗

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My starter is all rye flour, since I started baking sourdough a couple of years ago after visiting Denmark, Sweden, and Lithuania. This recipe uses a large amount of discard. If it is all rye, would I have to change the recipe to account for the lack of wheat flour? What about the other discard recipes like biscuits, pancakes, etc?

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