Krishni Shroff is is a bread baker of exceptional talent. She trained at Sophia College in Mumbai, before leaving for the French Culinary Institute in New York, to perfect her skills with sourdough — a kind of bread that is baked using yeast present naturally in the atmosphere, instead of commercial yeast. While this type of bread demands a longer cooking time, the slow ferment breaks down the sugars and starches in the dough, making it easier to digest. In this episode of Radio Goya, she explains the fuss surrounding sourdough, sharing her expertise to guide you through making your own loaf at home, and why it is important to name your starter culture.
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