A New Year…Looking Back
It was one year ago that I came to live in the San Juan Islands. So much has happened since then. I got a chance to bake commercially in a local bakery. Unfortunately the bakery shut down and I am looking for a job.Continue reading
Pain Au Levain… Naturally Fermented French Bread
Pain Au Levain
I received a new starter from a woman in Macairiere Boulogne, France. She wanted to remain nameless, but I do want to thank her for her wonderful French sourdough starter. I made the Pumpkin Sourdough in the preceeding blog with it. It is a midrange sour flavored,robust, five hour proofing starter (medium range proof). I thought it would be great to bake up some French Bread with it so I modified a formula from Raymond Calvels book “The Taste of Bread”. Continue reading