Natural Starter Bread

Page: chocolateandzucchini.com/archives/2009/07/natural_starter_bread.php

Cuisine: French | Course Type: Breads

(2 reviews)

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Agreed that this is an excellent intro to nartural sourdough bread.
She gave me the courage to get my own starter going, and I've been making this bread for several months now. While it demands slightly more time and attention than the no-knead (which I had been making weekly since the day the Times published it) I've made this my new staple bread.
I use a 1/3 wheat, 2/3 white mix and it works well with the amount of hydration she recommends.
I do not start in a cold oven. That was not a successful loaf. Also, I had hard time getting all the salt incorportaed after a 20 minute wait, so I just stir it in with the flour to no ill effect that I have noticed.

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