yeasterday I made the sourdough out of the Bouchon Bakery Cookbook. It uses a much higher ratio of leven to flour and water compared to many of the other recipes I have tried. The crumb was also much softer. I really liked it. I am going to tinker with this and create a hybrid recipe with tartine and FWSY.
Does anyone have experience with this recipe? I would lIke to hear others' thoughts.
Ciao Big Ben, questo pane mi piace tantissimo.
Mi piacerebbe conoscere, se per te non รจ un problema, le proporzioni della ricetta che hai utilizzato, ha una consistenza molto simile al pane di tipo Francese.
Complimenti, a presto.
Anna