Flour used to feed a starter, how does it effect bread?
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Does feeding a starter with white unbleached flour produce a different bread than a starter being fed with 50% White unbleached and 50% whole wheat?
What is the difference?
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Feeding and using culture
Feeding and using culture, liquid levain and poolish.
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Hey All,
I recently finished taking 3 day Parisian Bread class at the French Culinary Institute and just have a few questions about using culture.
In class we did Baguette with poolish, Fougasse aux olives which uses liquid levain, brioche, croissants, le pain de mie straight dough, le pain viennois, and bordelais.
My question is geared toward using poolish, liquid levain, and culture.
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