Hi everyone,
I'm fairly new to this site but not new to baking. But I have recently switched to Wild Yeast Starters. (Hence my screen name:)
Anyone else purchased Michael Kalanty's newest book? "How To Bake MORE Bread" is the title, and it's sort of a volume two for his first book.
Except this one is entirely about Sour Starters. I just made his Grits & Goat Cheese Porrige Bread. It was over the top good!
Tried Tartine porrige breads but never had good success. Kalanty has photos for each step plus he uses a lower hydration so the dough is easier to handle. I'll increase the hydration next time, like he suggests. This was the first porridge bread I ever made that actually looked like bread when it came out of the oven. And the Goat Cheese and Grits combo was killer.
YeastConvert
Must ... see ... crumb. Welcome.
That's a magazine cover worthy boule you have there. C'est magnifique!
It IS a beautiful photo. I confess it's not mine. The bread was made by a friend of mine who was testing the Pain au Levain formula for Kalanty. Her nephew is a photographer and took the picture. Very pretty, I know. Thanks