Tartine Basic Country Loaf
Here is a picture of a loaf I baked using the starter. Getting to this point was a long process, but worth the effort and patience. The bread was pleasantly sour, the crust flexibly crunchy,
Tag: Starter
Making Starter Part Three
It has been 10 days since embarking on making starter. Every morning I feed the starter 50/50 flour blend and water, discarding about 80%. After feeding, about 5-6 hours later, the starter rises and becomes
Making Starter Part Two
After 48 hours, this is what my starter looked like. It smelled like stinky cheese and had formed bubbles. I threw away about 80% of it and added a cup of water and a cup
Making Starter Part One
Recently I picked up the book Tartine Bread by Chad Robertson from the library. I’ve never been to the bakery in San Francisco, but I hope to recreate some of his fabled yeasty gloriousness in