I started with my version of the No-Knead Bread (or minimal knead bread). I had recently received a copy of Peter Reinhart’s Whole Grain Breads: New Techniques, Extraordinary Flavor. I followed his directions for culturing a sourdough starter. His starter is about 76% hydrated (which means there’s about 3.5oz of water and 4.5oz of flour). [...]
Archive for September 30th, 2007
Best Sourdough Yet
Posted in baking, bread, fermentation on September 30, 2007 | 11 Comments »
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