Pain au Levain...using wild yeast
I am really hooked on this wild yeast thing. My family is threatening to take away my flour ! This was my culture made into a starter that was aged 3 days in the fridge. I then made the dough...and it retarded 24 hrs. Came to room temp for 4 hrs today and then shaped and rose 1 1/2 hrs. I am really pleased. The flavor is very well develpoed. Almost nutty and not very sour at all. Which is OK with me. Very lightly salty. I aaaaallllmmmost got the slashing...I really was more aggressive. I will keep practicing.