With the help of The Bread Baker's Apprentice, I am going to tackle and document here my journey creating a loaf of sourdough. Part of me think it's a silly experiment, considering that I live 5 miles from possibly the best bakery in the whole country, Zingerman's bakehouse. I suppose I'm just up for the challenge.
I don't have the greatest history with yeast, but frankly it's just because I haven't done a lot of messing around with it.
Sourdough relies on a wild yeast formed naturally by the fermentation of a seed culture, mother (starter), and only after that has properly developed can you make the bread. The more attention you pay to this process the better. This is slow food at its best.
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