I’ve experimented with wheat germ, rye, less whole wheat, more whole wheat, you name it, but i just can’t beat the tartine country loaf. It’s just so damn good.
I’ve experimented with wheat germ, rye, less whole wheat, more whole wheat, you name it, but i just can’t beat the tartine country loaf. It’s just so damn good.
Here’s the official Tartine recipe: https://tartinebakery.com/stories/country-bread
The real MVP here
I have the recipe shortened and copied somewhere, I’m just too lazy to track it down every time, especially since I largely operate from memory
It’s a little odd that they combine a building a starter from scratch recipe into the overall recipe.
Do those of you who make this recipe actually build a new starter every time, or just use a starter that you keep long term. (I’d expect the latter but am asking because there are some who swear a new starter is better than an old one.)
I use my thoroughly abused starter, making a new one would be insanely wasteful and annoying
Yeah, to add to @sneekee_snek_17@lemmy.world no a new one is a waste of time.
What some of us do though is create a new jar of starter as an offshoot specifically for the bake. Sometimes that offshoot jar gets referred to as a ‘levain’