Baking Day!
Made 4 baguettes, 1 epi, and 1 boule today from a batch of dough started 4 days ago. No commercial yeast, just natural starter culture from Paris. Room-temp ferment, a few days in the fridge, room-temp proof. Lunch consiisted of smoked chicken salad on baguettes. Mid-afternoon snack was some bread slathered with good butter, a slice of Serrano ham, a slice of Emmenthaler cheese. I could bake every day!
Hi,
Enjoying your blog posts.
I’m pizza obsessed, living in SF
I noticed that you use different starters, are you convinced that it makes a difference?
Have you ever done a blind taste test to determine?
I had the starter from Ischia once, but I let it perish w/o ever doing a comparison.
I find that using the starter at just the right time (bouquet) is vital.
Thanks, Jeff.
I now have four starters, each differs in terms of flavor and time/temp response. It has taken a lot of testing to figure out how to tease out the best flavor and performance of each culture. I agree that using the starter at its peak can be important, but even more important is how often the starter is fed. Ischia has a completely different taste and behavior if it is fed frequently. I use mine once per week.