Reading my sourdough ... from a free-form boule or batard shape to a pan loaf made it easy to use ancient grains like spelt, kamut, or einkorn, which don’t have the kind of gluten that allows ...
Meanwhile, slice the top off the sourdough loaf and hollow out the inside. Ladle the broth into the empty sourdough loaf, sprinkling over the chopped parsley to garnish. Either ladle the soup into ...