Master the Art of High-Hydration Sourdough Focaccia with 50% Sourdough Starter 🍞

Baking sourdough is a journey—one filled with sticky fingers, stubborn dough, and a few flat, sad-looking loaves.<br /><br />But for Alina, those early struggles were just the warm-up.<br /><br />"At the beginning of my sourdough baking journey, I always relied on the recipes I found, and most of the time, the result was poor. My bread didn’t ferment properly, and I ended up with dense, chewy, and tasteless bread," she admitted to WooGlobe.<br /><br />But instead of giving up, she changed her approach. "Experiment and trust your instincts—the more loaves you bake, the better you’ll understand your dough."<br /><br />And clearly, she understands it like a pro! <br />WooGlobe Ref : WGA960800<br />For licensing and to use this video, please email licensing@wooglobe.com