Greetings from SFO!

[wtg]

Breadtopia did an experiment using various types of water:

https://breadtopia.com/what-kind-of-water-should-i-use-to-make-sourdough-starter/?utm_content

[Steve Miller]

[Mik]

So jealous as I love bread but don’t eat much. If I baked that would change. Same reason I don’t get good at the high art of pie crust.

[wtg]

@Steve-Miller said in Greetings from SFO!:

I’ve never had Panzanella and I want to try it.

Especially good in the summer when home grown or farmer's market tomatoes are abundant.

[Mik]

Yes. I used Campari tomatoes which are good. Most recipes will tell you to let it sit for half an hour after you mix the bread in. I think that’s a mistake. To me it just makes the bread mushy, so I let the vegetables sit for a while to meld and put the bread in right before serving.