Hi Andrew-Thanks for this. When you say you cannot use fridge-stored levain do you just mean you have to take out your fridge stored levain and (as I call it) 'wake it up' for a few feedings, or do you have to start fresh with a new starter that lives on the counter and doesn't see the inside of a fridge?
You are the man! Your bread recipes are what got me interested in making sour dough in the first place because of the detail regarding timeframes. You've made it so easy to make bread that I rarely consider baking more traditional recipes. Can't wait to try the Loaf Classic.
Thanks for this! I've mostly been making the Oatmeal Porridge bread or The Loaf, and (despite my first near-fail with the former over the weekend) I feel like I'm ready to try a next step! Yay!
Hi Andrew-Thanks for this. When you say you cannot use fridge-stored levain do you just mean you have to take out your fridge stored levain and (as I call it) 'wake it up' for a few feedings, or do you have to start fresh with a new starter that lives on the counter and doesn't see the inside of a fridge?
You are the man! Your bread recipes are what got me interested in making sour dough in the first place because of the detail regarding timeframes. You've made it so easy to make bread that I rarely consider baking more traditional recipes. Can't wait to try the Loaf Classic.
Yes! A new recipe like you've been promising! I'm almost out of bread, going to make this tomorrow!
At what temp do we bake this bread? And how? in a dutch oven with the lid on for 20-30 minutes or so? Thank you! Joan
Thanks for this! I've mostly been making the Oatmeal Porridge bread or The Loaf, and (despite my first near-fail with the former over the weekend) I feel like I'm ready to try a next step! Yay!