I have partnered up with some brands that I believe in, and products which I can assure, that you will appreciate as much as I have through my sourdough journey!
These links will take you directly to the webshops of these collaborating brands - and by using my affiliate links, you also help support my work, since I make a small profit on every purchase, without any extra costs for you.
Please feel free to contact me for any questions about these products!
Using fresh milled flour, not only benefits fermentation in sourdough baking, but also enhances the taste while benefitting from all the nutrients, minerals and fibres, when using the whole grain. In store bought flour, parts of the grain berries are removed to make the flour lasts longer.
For a discount on top - make sure to use my code: P2022-AB-03 through this link.
by bagestaalet.dk
A baking steel is a very versatile baking tool, optimizing the crumb and crust when baking sourdough bread and is, in my opinion, an absolute must-have tool in your kitchen! especially when baking sourdough pizzas or sourdough buns. I can fit 2 baking steels into my home oven, being able to bake 4 breads at a time, 2 oven sheets full of buns or 2 pizzas at once, giving all my baked goods a high rise and crunchy crust!
If you want consistent results in your bread baking, or taking your breads to the next level - I can highly recommend getting your hands on A Challenger Bread Pan!
A Challenger is a Dutch oven turned upside down, being able to flip the dough directly from the proofing basket onto the shallow bottom pan, which makes it possible to score the dough directly in the pan, without having to lift and transfer the dough afterwards, risking to mess up the scoring, deflating the dough or burning your hands.
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