The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

dough becomes starter

Sadassa_Ulna's picture

A simple technique for French bread?

January 9, 2013 - 3:37pm -- Sadassa_Ulna

I have been making batards and baguettes for about six months now. I started out using Dan Leader's stiff levain baguettes and then found txfarmer's 36+ hour baguettes. So I currently keep a 70% starter and a 100% starter in my fridge, both to make baguettes that are around 76% hydration dough. I would like to streamline things for 2013. 

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