The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Ghobz's picture

P. Reinhart ABED Pain au Levain - I think I failed again

September 6, 2011 - 8:01am -- Ghobz

Hi,

I'm at my second attempt making pain au levain following the recipe and instructions from Peter Reinhart's Artisan Bread Every Day. I went easily through building the seed starter and then the mother dough. Every thing went very well, although the activity in the seed starter happened faster than what PR indicated in his bood, sometimes rose and bubled in as little as 4 hours.

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