The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Emiril's Sourdough

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RFMonaco's picture
March 11, 2007 - 8:48pm -- RFMonaco

Cute little loaf, great crust and taste though no huge holes, I prefer a denser bread anyway.

Starter was made with crushed grapes in cheesecloth in 1 cup each of purified water and all purpose

replenished 3 times.

2 cups bread flour

1 1/2 cups starter

3/4 tsp salt.

1 hour at 400 deg. on stone.

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