/ck/ - Food & Cooking

during last year's lockdown yeast disappeared from supermarkets here in Italy, so I started learning about sourdough bread and made myself a starter.
By now, my routine is basically 2 feedings a week and I bake once a week on my day off: it's not perfect because of how I treat my starter, but it's extremely low effort and way, way better than anything from local bakeries or supermarkets.

Industrial bread is awful and no one should eat it.