The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Feeding and using culture

RoBStaR's picture

Feeding and using culture, liquid levain and poolish.

December 22, 2010 - 12:15am -- RoBStaR

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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