August 5, 2011 - 9:21pm
Gregoire Michaud, pastry chef and author at the Four Seasons Hotel and his yeast water
method to make his sourdough for the hotel bakery.
I have been following his blog recently mainly because he is also using the much talked about yeast water to make his sourdough, very similar to the multi-levain builds that I have learnt from TFL. I'd very much like to share this with those who are interested in baking with this method. I am surprised to learn that fermentation with the aid of yeast water is done in hotels and not only for home bakers as I understand this to be a very lengthy process and not a practice frequently used by commercial bakers.
http://www.gregoiremichaud.com/archives/1786\
Happy reading...
- Judy
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It is a very interesting blog. He says he only used the raisin water to start his starter, six years ago. Ever since then, he has fed his starter on flour and water. Lovely history and pictures. I lust after that plastic container of starter, but what would I do with so much? *laugh*