Peter Reinhart's Artisan Breads Every Day
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Recipe Review
bes30 from ,
This was my first attempt with a recipe using my newly formed sourdough starter. I was determined to use the “purist” version to test my sourdough starter.
As with the 100% Whole Wheat Sourdough, I did have some issue with proofing. I made one loaf using the back of a sheet pan and the other with a bowl lined with a floured towel. The tastes of the two loaves were identical, but the 2nd loaf was much thicker since it was proofed inside the bowl.
I emailed Peter and I would emphasize when making your starter for recipe to wait for it to double in size instead of 6 to 8 hours because if the mother starter you are using is very old (not refreshed in a few weeks) it will take longer to double in size and this is an important step. Mine took almost 12 hours to double.
The end result had very good flavor and I would recommend making this recipe as your standard sourdough recipe.
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