Tuesday, November 26, 2013

Baguettes and the Rhythm of the Mother

Since October we have been producing sourdough french baguettes three times a week using a continuously-fed natural starter method along the lines of  Chad Robertson's Tartine Bread.  Maintaining a mother properly takes a lot of discipline and dedication, but the payoff is in the improved flavor, which has robust sweet and sour notes without being overpoweringly sour.  Check out Robertson's full recipe here, along with my annotations.

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