i’m back on my fermentation shit.with my starter i’ve made about 6 whole wheat loaves, crumpets, and now focaccia. I also fermented a ton of chiles for a special hot sauce i made for my dad for xmas. I didn’t have any temp control in my kitchen i think at any single place i lived in new york, so now these things are easier again in california.
Photo of sourdough focaccia: half tomato pie, half castlevetrano, sesame, garlic. Shoutout for working endlessly to give us photography on this application tyler
