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re: Making Artisanal Bread
Posted on 1/16/20 at 2:43 pm to Motorboat
Posted on 1/16/20 at 2:43 pm to Motorboat
Tartine is all about levain (wild yeast), and the Forkish FWSY book has a whole section on levain....all in the young, slightly sour french style.
If you want all sourdough, all the time, also look at Andrew Whitley's little book Do Sourdough: Slow Bread for Busy Lives. It's simple, approachable, and not fussy. He includes recipes for tinned loaves, not just baked-in-a-pot rustic boules. LINK
I use commercial yeast and sourdough equally; depends on the flavor I'm trying to achieve, my time constraints, etc.
If you want all sourdough, all the time, also look at Andrew Whitley's little book Do Sourdough: Slow Bread for Busy Lives. It's simple, approachable, and not fussy. He includes recipes for tinned loaves, not just baked-in-a-pot rustic boules. LINK
I use commercial yeast and sourdough equally; depends on the flavor I'm trying to achieve, my time constraints, etc.
1
Posted on 1/16/20 at 3:06 pm to hungryone
Does sourdough just refer to what yeast you are using? Commercial yeast being just your standard bread, but sourdough is through wild yeast? Sort of like the classification of sour beer?
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