I don’t think I know anyone that doesn’t love fresh baked focaccia. The smell alone is out of this world! Making this sourdough version with the 48 hour fermented starter adds
I LOVE a good flavorful, flaky scone. More so than a muffin as muffins to me are just cake without frosting!
I wanted to pull together a scone recipe that
Below is the sourdough process from start to finish for those that have been through my sourdough workshop and need a little refresher of what we did. And for those who are intrigued and want to learn more about sourdough bread making, check out