I made the pain au levain from mister Hamelman's book. I was not sure of the result since I had to convert my liquid starter to a stiff one. Hope you guys like it.
Bart, very nice-looking loaf. This particular recipe is a current favorite of mine.
I no longer keep a firm starter, so when I make it I just substitute my liquid in equal amounts, as per a discussion about starters earlier on. Crumb Bum suggested it didn't really matter in small, two loaf amounts, and I'm always looking to simplify, so I tried it out with this bread. It seems to be working without a hitch.
Browndog, thanks for the info and for pointing to the previous discussion. I must admit my starter conversion was not a 100% correct. I based upon the formula in the Hamelman book. The loaf did came out great though. I guess you are right, that it does not matter at all if you use a stiff or liquid starter.
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awesome!
yeah, AWESOME! love the holes, good colour, how did it taste?
-d
Thanks!
Great taste, I wish I could send you a slice via email ;-)
Thanks for the feedback!
Thanks!
Oops, posted this comment twice....
Bart's Pain au Levain
Bart, very nice-looking loaf. This particular recipe is a current favorite of mine.
I no longer keep a firm starter, so when I make it I just substitute my liquid in equal amounts, as per a discussion about starters earlier on. Crumb Bum suggested it didn't really matter in small, two loaf amounts, and I'm always looking to simplify, so I tried it out with this bread. It seems to be working without a hitch.
Thanks!
Browndog, thanks for the info and for pointing to the previous discussion. I must admit my starter conversion was not a 100% correct. I based upon the formula in the Hamelman book. The loaf did came out great though. I guess you are right, that it does not matter at all if you use a stiff or liquid starter.
Looks like the crust came
Looks like the crust came out perfectly!