Modern Breads/Wild Yeast

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