American Boulangerie
So I wonder if anyone has any experience with this book....
I got it from the library recently and I took to it right away. I have not had the chance to use it yet but their starter recipe intrigues me. I liked it so much I ordered it from Amazon today. The starter recipe is more I guess for a levain I guess that is what you call it to make a French style miche. It starts with just crushing 8oz. of grapes and letting them ferment for 3 or so days with nothing else then flour and such is added after the juice is strained off of the grapes. I have failed twice with a starter so I am reluctant to try again but his one seems suspiciously simple so anyone...