Gregoire Michaud, pastry chef and author at the Four Seasons Hotel and his yeast water
method to make his sourdough for the hotel bakery.
I have been following his blog recently mainly because he is also using the much talked about yeast water to make his sourdough, very similar to the multi-levain builds that I have learnt from TFL. I'd very much like to share this with those who are interested in baking with this method. I am surprised to learn that fermentation with the aid of yeast water is done in hotels and not only for home bakers as I understand this to be a very lengthy process and not a practice frequently used by commercial bakers.