I was horrible at making bread and after messing up 8 loaves of brioche I decided that I needed to learn how to make bread in order to be a better chef. So I ended up taking one of the hardest books to use for naturally leavened Tartine and the rest was delicious history.
A sturdy starter that seems to bounce back regardless of how much I neglect it. But when I do take care of it, it is a joy to work with. All my care and attention is to it.
Lezzet ve Tat
- 25% Whole wheat flour
- 25% White flour
- 50% Water