That's a good one, that's my mom's favorite. I also like the twice-fed sweet levain recipe from FWSY, I've always gotten great oven spring from that one.
I just like tartine the most because the dough feels the best during the process and the flavor at the end is excellent
I was working my way through the recipes in the book and just kinda got stuck on this one haha. It just was so good and wasn’t too much work. I’ll definitely have to start checking out other recipes and kinds of sourdough.
11 replies
What recipe do you use? My favorite is the tartine country loaf
Looks great! I use the pain de campagne recipe from Flower Water Salt Yeast since I can fit in my schedule the easiest
That's a good one, that's my mom's favorite. I also like the twice-fed sweet levain recipe from FWSY, I've always gotten great oven spring from that one.
I just like tartine the most because the dough feels the best during the process and the flavor at the end is excellent
I was working my way through the recipes in the book and just kinda got stuck on this one haha. It just was so good and wasn’t too much work. I’ll definitely have to start checking out other recipes and kinds of sourdough.
Can we have a peek at their insides?
There ya go
beautiful! i thought it might not have risen as much judging from the outside but that looks really good!
Yeah these ones rose pretty well! I use 1/2 tsp of commercial yeast for some extra lift in addition to the sourdough starter.
sounds like cheating, to me (:
when your sourdough doesn't rise enough you probably didn't let it rise long enough ;) at least that's what helped my experiments
Ha you’re not wrong. I haven’t given fully naturally-leavened bread a go with my new starter just yet but it’s definitely on my to-do list :)
Delicious bread you made.