The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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gyps53's picture
gyps53

starter

Can I use some of the old Boule in new dough?  Thought perhaps this would enrich the flavor.

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dabrownman's picture
dabrownman

in new bread is called 'altus'  It enriches the flavor and improves the crumb /chew.  Just get it wet and crumble into the dough like bread crumbs.  Really great for high % rye breads and pumpernickel but it works well for any kind of bread.

Search for altus on this site for way more info.

Happy baking