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Hi there,

Does anyone have any input on this:  I just started two cultures, one Bahrain and one San Francisco.  They launched just beautifully at first but after checking on them in the fridge for a few days I see that the hooch is on the bottom of the mass not on top!  Also they small a bit "stinky" as opposed to the crisp sour bite that I've experienced in the past when proofing these cultures.

Any feedback would be appreciated!

thanks, Penny

I was so taken by Arlo's recent blog post of his Pain de Urban that I knew I had to make it immediately.  I highly reccommend this loaf to anyone. Many thanks to Arlo for the recipe and the inspiration.  :) Arlo, your original recipe now has a variation.  It came about by happy accident when too much water glopped out of the container while I was measuring.  Hence I have called it:

(music starts) "Daddy's Little Baby Loves Sour-dough Sour-dough;

Daddy's Little Baby Loves Sour-dough Bread" (music ends).

JonnyP

This is my first take on Peter Reinhart's Levain based bigas in (Wholegrain breads). Instant yeast was added to the final dough, though. The flavor is clean, with no sourness at all! pleasent flavor, with soft crumb, and crackly thin crust.  I have baked an identical bread from this recipe previously with yeasted biga Here.

Ingredients: (Makes 1 medium loaf)

Sending this to Yeastspotting.

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Hello,

Very long time baker, long time reader, first post.

The Basic Country Bread from Tartine Bread is among my favorites, but I haven't baked it in a while. After my positive experience with Central Milling's "Organic Fine Whole Wheat" flour used to make the whole wheat bread from BBA, I wanted to try it in the Tartine BCB. In summary, it was wonderful.

anyone have a good recipe I can try my new sourdough starter on, that doesn't use any unbleached flours? want it to be 100% whole wheat!