Bread Book: Ideas and Innovations from the Future of Grain, Flour, and Fermentation by Chad Robertson

  • Make your own starter (page 52)

    from Bread Book: Ideas and Innovations from the Future of Grain, Flour, and Fermentation Bread Book by Chad Robertson and Jennifer Latham

    • Categories: Bread & rolls, savory; How to...; Vegan
    • Ingredients: high-extraction flour
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  • Slab breads method

    • luluinphilly on March 04, 2022

      This was an involved formula with many advanced steps (overnight autolyse &poolish, young starter, scaled durum flour). The dough was wet and required finesse to be handled. That being said, the results were magical, sort of a combination of ciabatta and baguette that is perfect for soggy sandwiches, dipping in oil or flatheads, and it stayed fresh 5+ days. My only complaint is that it is fairly wasteful - the poolish formula makes more than you need, as does the scaled durum flour. I made it a second time and halved the recipe for these two elements and it was fine.

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