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A ripe starter gives focaccia the most complex flavor and a naturally open, custardy crumb. It asks for a little planning but rewards it generously.
If your starter is sluggish, feed it and wait for a lively, domed peak before mixing — a float test helps.
A tangy, complex focaccia with a blistered open crumb and a wheaty, faintly sour aroma — raised entirely on an active sourdough starter.
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A tangy, complex focaccia with a blistered open crumb and a wheaty, faintly sour aroma — raised entirely on an active sourdough starter.
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