November 19, 2023 - 7:13am
now that's commitment
Holy boules and batards, Batman!
Yesterday, a friend who's been into baking a lot longer than I have gave me a clipping of a 1996 Nancy Silverton article from Gourmet mag that featured this instruction on how to make a sourdough starter:
6 kg of flour and 9.5 kg of water. Now that's commitment! I bow to anyone who followed that formula.
Rob
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To buy a 1kg bag of flour, make a starter using half of it and a bread with the remaining 500g.
👏🏼much more sensible. I wonder if home bakers 27 years ago truly believed 6 kg was necessary.
Probably had shares in flour and bottled spring water.
I made my first sourdough starter in 1972 (using organic grape must). The methodology and understanding of sourdough has changed and improved so much that looking back is like watching a cartoon. Heckle and Jeckle make sourdough bread.
Dave