Christy Hackett News Today

Now that we’re in Lockdown 3.0, many readers are back to baking. While banana bread was the obsession of the early days of lockdown, many have become a bit more ambitious with their batch baking turning their hand to sourdough. However, it’s not without its challenges. Between getting the starter right, preparing it at the correct temperature and dealing with the fact that sourdough can be as temperamental as a moody teenager, it is a hot topic between professional and amateur bakers alik...