The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook
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Recipe Reviews
bhnyc from New York, NY
I think I've become a bread snob now that most of what I bake is from Peter Reinhart's books, so this seemed a little simple to me. It uses all-purpose flour instead of bread flour and it can be made in one day as opposed to a long retardation. Because of these factors, the flavor is not as developed as a Reinhart bread is.
I actually bought the sourdough starter from King Arthur because mine died. It didn't have much of a sour taste but was good anyway- maybe it is too new. I divided the dough in half and made one boule as instructed. The other half I used to make the fougasse. Both were good.
(edited 23rd January 2011) (0) comment (1) useful
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