Art and Science involved in making a recipe a sourdough version

<p>Creating a Sourdough Multi Grain Focaccia version from a standard focaccia recipe. The science behind adding in sourdough starter and what ingredients to adjust by the art of baking by feel, taste and texture. Sheila describes the journey of the first valent attempt that resulted in a solid delicious product but not perfect. More to come on the journey to a solid home-based recipe. Meanwhile-enjoy the art and science in Happy Baking! </p><p>For more information about Houseof Bread, please visit <a href="http://www.houseofbread.com">www.houseofbread.com</a>.  To purchase the House of Bread recipe book,please visit <a href="https://houseofbread.com/recipe-book/">https://houseofbread.com/recipe-book/</a>  To take an on line class, please visit <a href="https://houseofbread.com/product-category/online-baking-class/">https://houseofbread.com/product-category/online-baking-class/</a>   If you’d like more information about thefranchise opportunity with House of Bread, please visit <a href="http://www.houseofbreadfranchise.com">www.houseofbreadfranchise.com</a>.   For our Utube channel, please go here <a href="https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ">https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ</a>.     </p><p> </p><p> </p><p></p>