One-Hour Sourdough: The Revolutionary Method for Great Bread in a Fraction of the Time

Love sourdough but hate the time commitment? Amy Duska, founder of Little Spoon Farm, shares her innovative baking approach so that even the busiest bakers can enjoy fresh sourdough bakes all week long.

Amy starts with a large batch prep of dough that does the long bulk fermentation (usually 6+ hours) over the weekend. From there, the dough is placed in the fridge which slows down the fermentation process. Readers then have ready-to-bake dough no matter when their craving hits. Just pull of...