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 è un problema, le proporzioni della ricetta che hai utilizzato, ha una consistenza molto simile al pane di tipo Francese.
Complimenti, a presto.
Anna