2nd Tartine Country Bread Attempt
This last week, I had been preparing for my 2nd Tartine Country Bread attempt. Techincally, it was the first attempt at the exact recipe. My first attempt used my typical rye starter. This time I fed my starter the 50/50 ww/white combo as the recipe calls for. Last night when I was to make my levain, the starter decided not to double even though all week it had shown consistent doubling. In a panic, I posted a deseprate plea on the forum for a suggestion of extra yeast push outside of my sarter. Below are the results. Two loaves, but the second one had better oven spring, probably due to the extra proofing time while the first one was baking. I am getting tired of my typical scoring. It always turns out the same - flat and non dramatic.
Anyway, this is exactly why I joined this site. It saved my week long awaited bake! This site provides such great help for all sorts of baking issues, and I am very thankful to all the help I have received thus far. Thank you all and thank you Mini Oven for the quick reply last night. The measurement of active dry yeast you suggested worked.