I've come to the conclusion that there seem to be two schools of thought with regard to SD starter feeding ratios. I'm talking about maintenance refreshes here, not levain builds.Assuming a 100% hydration starter for simplicity, one school seems to suggest a 1/1/1 or 1/2/2 ratio (starter/flour/water) and this would be good for twice or even once a day feeding.
I have looked at a lot of recipes for Baguettes and there is no concensus as to whether All Purpose or Bread Flour is the most appropriate. The breakdown is as follows: Jeffrey Hamelman: BF Peter Reinhart (Crust & Crumb): AP Peter Reinhart (BBA): 50% AP & 50 % BF and also either AP or BF Daniel Leader: AP Dan DiMuzio: BF Michel Suas: BF Joe Ortiz: AP Richard Bertinet: BF
BACKGROUNDMy husband is not a fan of sourdough, although everyone else in my family loves the stuff. He won’t eat any bread if he detects the merest hint of sourdough flavor. When I happened upon Swiss Farmhouse Bread in Jeffrey Hamelman’s Bread, which in Mr Hamelman’s words is characterized by “a complete absence of acidity,” I was curious. The bread was leavened by water in
For those who wish to limit or disengage from the flood of email notifications associated with long threads such as these CBs produce, Dan had written up how to do
Our latest Community Bake (CB) featured Baguettes and was a hit. Those that actively participated learned to bake baguettes of Artisan Quality. It seems the natural progression from there would be Ciabatta, the Italians answer to the French Baguette. Here is an excerpt from Wikipedia -"Ciabatta was first produced in 1982 by Arnaldo Cavallari, who called the bread ciabatta