First try at this. Nice bake but somewhat lacking flavor. I used straight KABF. Next time I'd try adding a bit of rye or WW. I'm starting the Levain for David's San Joaquin Sourdough Baguettes tonight! Log in or register to post comments If you trace the evolution of the SJSD, it originated in Bouabsa's baguettes. Jane and I found the addition of a little rye and then some levain improved the flavor a lot. It was just a few more steps to the San Joaquin Sourdough.Let us know how it turns out for you.Happy baking!David Log in or register to post comments
If you trace the evolution of the SJSD, it originated in Bouabsa's baguettes. Jane and I found the addition of a little rye and then some levain improved the flavor a lot. It was just a few more steps to the San Joaquin Sourdough.Let us know how it turns out for you.Happy baking!David Log in or register to post comments
If you trace the evolution of the SJSD, it originated in Bouabsa's baguettes. Jane and I found the addition of a little rye and then some levain improved the flavor a lot. It was just a few more steps to the San Joaquin Sourdough.
Let us know how it turns out for you.
Happy baking!
David