I just converted this to a sourdough (levain) recipe and it has turned out great. Yeasted version is way quicker but doesn't have the taste. Great taste and texture, really good with PBJ.
I baked this bread with my wild fruity yeast.
Love this bread, yummy☆
If you saw my previous picture, you know my starter is alive and well! It's escape attempt was so inspiring I decided to bake, even though it's been in the 80's and disgustingly humid lately.
I ended up producing two of the most beautiful loaves I've ever made. Great oven spring, good hard crust with those bubbles and blisters I've been trying to duplicate since visiting Boudin Bakery in San Francisco.