Sprouted Buckwheat Porridge Levain with Chanterelles
My obsession with mushroom bread began a little over a year ago when I was gifted Nancy Silverton’s “Breads From the La Brea Bakery”. While her books were personal and groundbreaking for their time, I do have one bone to pick: the measurements! Nancy’s recipes are expressed in tablespoons and cups, pounds and ounces, perfect for the American home cook (particularly at the time they were published), but maddening for the professional baker (and today, novice bakers too!) who is used to measuring everything in grams and kilos.