New 'Pain au Levain' Article from James MacGuire
In the latest issue of 'The Art of Eating' (Winter 2009, Number 83), there is an excellent article by the noted Canadian baker and instructor James MacGuire about 'Pain au Levain'. He touches on the history as well as the technical aspects of making Levain (Sourdough) and Pain de Campagne. He takes you on a tour of the best bakeries in France that produce this type of bread. He even includes a detailed recipe for his version of Pain au Levain. A must read for serious bakers.