The BEST Sourdough You Will Ever Make... The Old Medieval Way, No Store Yeast
Get our medieval cookbooks & home guides here: https://bakery.medievalway.store/ In a medieval house, one lump of dough never got baked. Every week, when bread was made, the baker tore off a fist of raw dough and set it aside instead of baking it. That piece was fed a little flour and water, kept warm, and guarded. Because that lump was alive, and it was the only thing in the whole house that could make tomorrow's bread rise. There was no shop to run to. Yeast in a packet would not exist for centuries. The most valuable thing in that kitchen was not the flour, and it was not the oven. It was a living thing the family could not afford to let die. Today we are going to raise one medieval loaf from nothing but flour, water, salt, and time. And by the end you will see why that lump was treated like a member of the family, and how it ended up buried inside the words lord and lady. Keep that one in mind.
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