lorenzo.canlas

Okay folks I apologize and removedall mention of "sourdough" from this instruction. I did not mean tooffend people's sensibility of what is a sourdough or not. I just wanted toshare an easy way to help people gain some confidence baking bread with astarter. If you can keep a poolish alive through multiple feedings, then youare ready to grow your own wild starter from scratch. I first learned how tobake with wild yeast by following Chad Rodgers’s “Tartine Bread” cookbook stepby step. At the time I was unemployed and had plenty of time on hand toexperiment with different methods of baking and home brew. Since that time Iacquired a job, wife, mortgage payment, dog, and baby, and mytime is limited. This poolish hack was a result of finding shortcuts thatyielded t...

Okay folks I apologize and removedall mention of "sourdough" from this instruction. I did not mean tooffend people's sensibility of what is a sourdough or not. I just wanted toshare an easy way to help people gain some confidence baking bread with astarter. If you can keep a poolish alive through multiple feedings, then youare ready to grow your own wild starter from scratch. I first learned how tobake with wild yeast by following Chad Rodgers’s “Tartine Bread” cookbook stepby step. At the time I was unemployed and had plenty of time on hand toexperiment with different methods of baking and home brew. Since that time Iacquired a job, wife, mortgage payment, dog, and baby, and mytime is limited. This poolish hack was a result of finding shortcuts thatyielded the most satisfactory results to me. I imagine that Chad Rodgers or MarkBittman would not be offended in any way by my bastardizing their recipes. Sothanks for reading and providing your feedback. May all your yeast be wild andyour dough be wet. Happy baking!