March 1, 2011 - 6:47pm
First Hamelman Vermont sourdough, 2nd try at baguettes
First try at the Vermont sourdough turned out lots better than anticipated. I used a soupy levain as the base for the sourdough, building it over a couple of days. My second try at the baguettes still didn't work out as well as hoped for. Will try again.
Sylvia (Bronx to Barn baker)