Here's a version of sourdough baguettes, benefit of Ian Lowe's Dropbox. Besides using his indirect retarding method before, this levain was spiked with a bit of sugar, something I had never considered. What came out? The best tasting and structured...
Fruit water yeast with a double fed formula from The Bread Bakers Guild of America newsletter, by Jeffrey Hamelman. Taking these to a friend in California. Can't wait to cut into it!
While maintaining my wild yeast ferment, I played with the sponge method, using rye which took well to the yeasts and sugars, I actually listened to the bowl and heard crackling pops of the yeasts fermenting! I split the sponge into two different doughs, one with...
While maintaining a wild water pre-ferment for a few months, I finally got a handle on its feel and use. I had some exceptional results recently, using it alone and directly in two different doughs. In one loaf of seeds, I joined the pre-ferment sponge with my own...
Wild yeast; it's a term used for levain, sourdough in general. But I just started using a different ferment; wild yeast or jefe vorteig (German for pre-ferment dough). I found this on Bernd's Bakery, a most interesting Swiss bakers site. I have used it a...
