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.
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’