February 26, 2016 - 9:11am
Hamelman v. Reinhart
Hi everyone,
I have both Jeff Hammelman's "Bread" and Peter Reinhart's "The Apprentice" and am having trouble reconciling the two with regard to sour dough. I made a starter from the Apprentice's methodology and it's worked beautifully in several of the formulas for that book. I'd like to use it in some of "Bread's" recipes but the proportions seem to be so different (1 c. of starter vs. only a couple of Tbs.) Am I comparing apples and oranges or am I missing some obvious commonality? Thanks!