Frogner Kitchen Home Bakery

What makes a great sourdough? For me it comes down to five things — a healthy starter, quality flour, slow fermentation, the right tools, and practice. Lots of practice. That’s what keeps me coming back to the kitchen week after week.

I’d love to know — are you baking sourdough at home? What’s the hardest part for you? Drop it in the comments 👇🍞

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