HeirloomImprint on craftsy.com

Sourdough mini baguettes - 84% hydration

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Ready for stage 12 (eating!)

Created in this Craftsy Course

Artisan Bread Making taught by Peter Reinhart

Instructor and author Peter Reinhart's fresh perspective on bread-making goes beyond the recipes and raises your baking skills to another level.

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Here are some details about my project:
Category Food & Cooking
Ingredient Grains
Method Bake
HeirloomImprint on craftsy.com

Share a little about the ingredients and techniques used to create this dish/item. Flour mix: bread/white whole wheat/rye, starter, water, salt and a little instant yeast.

HeirloomImprint on craftsy.com

Is this not quite a lot of starter? I usually only use a couple of tablespoons of starter when I'm making sourdough.

01/20/2013 Flag

This has a huge amount of starter. This was a formula I converted from a recipe in one of my older bread books. Normally, the starter percentage is around 30% - 35% or so. I tried this recipe exactly because it used a lot of starter and I happened to have a lot of started that I wanted to use. :) Note, this is 'young starter', where I feed the starter with a small shot of mother starter to get the yeast rolling without a lot of acetic acid build up. This give you a lot of flavor with excessive 'sourdough tang'.

01/21/2013 Flag

Wow, great holes!

02/18/2013 Flag