The Fresh Loaf

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sponge starter

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Dense crumb problems when making sourdough baguette from natural yeast starter

October 23, 2010 - 10:38am -- banguette

I've been baking using a natural sounrdough starter I made from wild yeasts based on the Joy of Cooking recipe where you add 1/2 cup flour and 1/4 cup water every twelve hours over the course of a few days until it's bubbly and active from wild yeasts. I've tried a few different types of breads, but I'm mostly trying to make a white baguette with the sourdough starter as the only yeast.

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