The Fresh Loaf

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sougdough

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jyslouey's picture

Gregoire Michaud, pastry chef and author at the Four Seasons Hotel and his yeast water

August 5, 2011 - 9:21pm -- jyslouey

method to make his sourdough for the hotel bakery.

I have been following his blog recently mainly because he is also using the much talked about yeast water to make his sourdough,  very similar to the multi-levain builds that I have learnt from TFL.  I'd very much like to share this with those who are interested in baking with this method.  I am surprised to learn that fermentation with the aid of yeast water is done in hotels and not only for home bakers as I understand this to be a very lengthy process and not a practice frequently used by commercial bakers.

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