Kate Freebairn Says 3-Day Sourdough Needs Only 1 Hour of Hands-On Work

1 articles · Updated · Fox News · Aug 24

One sourdough loaf can span three days but require only about one hour of hands-on work, Kate Freebairn says, arguing the process can fit around jobs and family routines.
Freebairn’s method breaks the work into short steps: feed the starter at night, mix dough in the morning, let it ferment during the workday, then shape, refrigerate and bake the next day.
Beginners also do not need costly gear, she says; a pickle jar can hold starter, a regular bowl can replace a proofing basket, and she still uses a $30 Aldi Dutch oven.
Patience remains the main investment, with Freebairn saying it can take five to 10 loaves to get comfortable before her cookbook “Easy Sourdough on Any Schedule” arrives in September.