Stovetop Sourdough Bread A Culinary Innovation Have you ever tried it

In the realm of breadmaking, the absence of an oven can often pose a challenge. However, inspired by a curious comment from a gentleman, I embarked on a mission to pioneer a solution. After nights of contemplation and experimentation, I am thrilled to unveil my innovative technique for baking sourdough bread without an oven. The Recipe: Sourdough Starter: 50 g (about 1, 4 cup) of sourdough starter (from the fridge) 50 ml (about 1, 4 cup) of water 50 g (about 1, 3 cup) of flour For the Bread: 150 g (about 3, 4 cup) of activated sourdough starter 500 ml (about 2 cups) of water (room temperature) 600 g (about 4 cups) of bread flour (white) 100 g (about 3, 4 cup) of einkorn flour 20 g (about 1 tablespoon) of salt Preparation: Morning Starter Preparation: Begin by preparing the starter in the morning by combining 50 g of sourdough starter from the fridge with 50 ml of water and 50 g of flour. Allow it to rise for 45 hours. Bread Preparation: In a large bowl, mix 150