17 Comments

Interested in the Flatbread workshop.

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Hi Andrew, I am interested in the flatbread workshop but cannot make that time. Are you going to record it? Could I buy a recording?

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I’d very definitely be interested in this workshop.

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This is the silliest comment I've ever left BUT just had to say I really enjoyed this newsletter in part because I read the word "sweet" in like paragraph ~3 exactly when Taylor Swift sang the word "sweet" on the song I was listening to at the moment https://www.youtube.com/watch?v=KsZ6tROaVOQ. Starter moment made in heaven. (I also enjoyed the post for other reasons.)Thank you for the super interesting intro to stiff/sweet levains!

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Also interested!

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Yes to pita and dippy things.

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Hi Andrew, I am interested in the Flatbread workshop.

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I'm interested in the flatbread workshop. Any chance you'll include whole grain flatbreads?

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Would love a Zoom on Lavash, the old fashioned way, not sourdough.

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Oh yes! Sounds wonderful! Just hope you have text and /or directions for after. Some of the stuff in the stores has so much other preservatives or oils, don't want to eat it.

Can't wait!

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I can't wait to try out some of these recipes. I've only started sourdough about 6 months ago. Watched a zillion YouTube videos & read a ton.

Had a few heavy bricks but they still tasted great. Definitely a delicious learning curve!

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I'm curious about what your source is for sucrose specifically being the best option. I've noticed too that in similar doughs (e.g. primo impasto for panettone) sucrose must be used. I wonder why never glucose, or fructose, or a combination, etc... Note this seems to only apply for the "pre-ferment"/"levain" portion; the second/final dough can use purely glucose/fructose, like honey for instance.

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