Mark Bittman's Whole Grain "Sourdough" Article
So Mark Bittman had a piece in the NY Times today or yesterday on the deliciousness of whole grain bread, and how sourdough is the best method for making it. I tend to agree (warning: rank amateur's lay opinion), but I don't think that any of his recipes are actual sourdough. Instead, his sourdough rye just uses a sponge made with instant yeast and fermented overnight...strains of the Leahy no-knead bread phenomenon Bittman popularized? Nothing wrong with Bittman's rye recipe, but calling it sourdough seems like a real stretch.