NON-sour bread at last
For a recent dinner featuring shrimps in Pernod, there was special request for the bread to be made WITHOUT using my wild yeast. So I fell back on one of our favourites from Maggie Glezer's book Artisan Baking Across America: Acme's Rustic Baguettes. On first reading, the recipe seems a little complicated with its double preferment but it is almost fool proof. And it's NOT sour. Not even remotely.
The bread was so successful and so good and so free of any sour taste that it is the primary reason for the fit of pique when I threw our wild yeast starter down the drain.
I feel so free!
Even though the shape isn't quite right, everything else about the bread was great. Some day I might actually shape the bread in baguettes but boules are SO much easier. The only thing that I haven't managed to get right is to keep the loaves from growing into each other as they rise.
To learn more about our feast, please read here.