I've seen nemerous references to proth5's standard French baguette recipe but haven't been able to find it on this site. Could someone very kindly tell me where to find it? Many thanks
David has included it in this thread:
Thank you, I'd spotted this but it doesn't describe how to put together the starter. I was wondering where Pat's original recipe was located, could you direct me to it? Gratefully.
Found the original post in the thread linked below. Pat indicates her starter is 100% hydration and also in another comment in this same thread she mentions that she has found success with pre-fermenting 12% of her flour. It is really worthwhile going back over the archives, just need a bit of patience; of course patience is also your friend when baking bread!
Thank you Robyn - what's confusing me is the reference to 0.75oz of starter. Is this some dough set aside from a previous mix - if so, at what stage in that mix is it set aside? - or is it something different? Please forgive my ignorance.
While we all love to eat baguettes, they are one of the more challenging types of bread to make. Although they are made with the simplest of ingredients, to bake good baguettes requires a certain amount of skill. I'm sure, as you have been taking a look through the archives, you'll have seen many discussions amongst the really skillful bakers posting here on the topic of baguette, and have realized that even for them it is one of the most challenging of breads.
From this latest question, I'm now wondering how much bread baking experience you have.....If your experience is limited, it may be an idea perhaps to borrow some bread books from your local library, to do some reading and to start your bread baking with breads a little easier than baguettes. Also on this site there is a Handbook and some Lessons which can be accessed from the dark banner at the top of the page. They provide very useful introductory material which will help you learn about many aspects of bread baking including starters. There is also a section in that banner titled Book Reviews which might help you decide which book you'd like to borrow from the library. And if you type "book' into the search box you'll find numerous threads addressing the topic!
Don't hesitate to keep asking questions, the contributors here are very friendly and very willing to help newcomers both to the site and to baking. If you provide some background when you ask a question, it helps get a focused answer too.
Thank you, I will persevere.
The reference to "starter" means David used .75 ounces of his ripe sourdough culture.
If you search TFL for sourdough, you'll find tons of information.