Peter Reinhart's Artisan Breads Every Day
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homejoys from ,
I've had a desire to make sourdough bread for several years. I can make good bread - but take away my commercial yeast and I am rather helpless. Conquering sourdough has become one of my goals.
First I needed a sourdough starter. I actually made several attempts in the last few years with no success.
Peter's directions for a sourdough starter were different then most others that I've seen and his was the first that actually worked for me! When I made my first loaf of Pain au Levain, by the "purist" directions containing no commercial yeast, I felt I was watching a miracle! This bread contains flour, water, and salt. That is it! And it was delicious! I just couldn't believe it could puff up and raise with the strength of the wild yeast alone!
I do think I could have baked it a little longer, which gives me something to try next time. I followed the directions exactly and made no variations. Next time I'd also like to add some extra whole wheat flour.
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