![]() ![]() ![]() I have tried working with stiff starters and pasta madres, but mine always seem quite acidic as our house is on the colder side, so I am reluctant to create another lower hydration starter. In his book he uses a lower hydration starter that is fed only once a day. He was a tech-world refugee turned rustic bread preacher, and he pushed super-dark, crusty French breads in a town of sad, squooshy bagels. I already have two well established starters, both are 100% hydration starters that receive two feedings a day. I am finally to his Levain Bread recipes and I am unsure how to proceed. Author: Flour Water Salt Yeast, The Elements of Pizza, Evolutions in Bread. I received Ken Forkish’s book Flour Water Salt Yeast for Christmas and I have been working though the recipes and learning so much. Founder: Kens Artisan Bakery and Kens Artisan Pizza. I have not tried posting a question in a baking forum before, but I am hoping that someone will be able to offer me some guidance. I am finding that there are a lot of different techniques and ideas around bread baking in general and sourdough in specific. ![]() I have been trying to learn about artisan bread baking from just about every source imaginable (thank you Breadtopia for being such an amazing resource!). ![]()
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