A simple guide for a no-discard sourdough starter.
“But, covered, in a 350-degree oven, the cooking was almost effortless. All I had to do was check every half-hour or so to make sure there was sufficient water.”
This looks like it would make hemming a lot easier than the standard “press, then press again” method. I’m a bit intimidated by it but I imagine like most things, it just takes a little practice.