Richard Miscovich on

Pain au levain crumb

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ISO 800

Created in this Craftsy class

Handmade Sourdough: From Starter to Baked Loaf taught by Richard Miscovich

Make artisanal sourdough your household norm. Discover the techniques you need to make a variety of sourdough breads, from starter to beautifully baked loaves.

Other projects made as part of this class:

Food & Cooking
High Rise!
Food & Cooking
Pain au Levain
Food & Cooking
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Here are some details about my project:
Category Food & Cooking
Type French
Ingredient Grains
Method Ferment, Bake
Richard Miscovich on

Crumb structure of the levain that I mixed during my class at The Kneading Conference. For seaturtl and easco et al.

07/31/2014 Flag

Lovely cell size. Maybe one day mines will look Louie yours. It looks delicious and flavorful. Love the crust color.

10/25/2014 Flag