Pain Au Levain… Naturally Fermented French Bread

Pain Au Levain

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”. read more

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