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I have a niece who has been working in China for the past 3 years. Because it was difficult for her to find the kind of bread she wanted, she recently decided to try baking it herself. With the help of one of the forum's most experienced levain doctors, my niece was able to cultivate an active starter. (Thanks again, Mini!) Next we had to help her with the process. To that end, I made a very informal video for her on the process of making a Tartine-style bread. Someone who viewed it suggested that it might come in handy for anyone here who is trying to learn more about this style of baking. I hope someone finds it useful, but please keep in mind this video was made as a labor of love :) Here is the link, but you may have to cut and paste it into your search engine: http://www.youtube.com/watch?v=K4ZTQmo2igo
A.B.'s naturally leavened (sourdough) bread.
Best,
Barbara