Forkish v Robertson techniques?
Hi all,
First, huge thanks to you all for your wonderful contributions. Like many new users, I've been using your contributions to help me on my bread journey. Thanks to you all, I successfully made two great, pure levain loaves last week (wonderful crust, airy holes, not too sour).
Second, I had a question. I've been using Ken Forkish's book for the last 3 months, working my way through the recipes, with only the advanced recipes left. However, I also have copies of the two Tartine books. My question: are the bread techniques significantly different between the two bakers with respect to the taste?
I ask as I wonder whether it's worthwhile to go through Chad Robertson's book, starting with his country loaf. I have a starter (which I reactivate according to Forkish's technique as I bake only on the weekend - no time from m-t to feed) and read on this site that I could reuse the same starter. I see Ken Forkish has a double-feed recipe technique inspired from Chad Robertson.
It was actually hard for me to find good replies online from other sites so I figured this was the place to go. Thanks so much!