All posts filed under: Sourdough bread-making methods

On my journey to the perfect sourdough bread recipe and the techniques that produce consistently good flavor and crumb, I experiment with methods that work for others.

Making my first boule, King Arthur method

At about ten to nine this morning, humming in anticipation, I pulled my stiff levain from the oven for the last time before making my first boule using the method in the King Arthur Whole Grains Baking book. (To go to a slide-show of the photographs on this page, or to see more detail in them, click on any picture.) Finding the levain moist, spongy, and higher than it has been after any other feeding, I fairly tingled. What can I say? It doesn’t take much to make this granny happy. Some good music, a yeasty dough, grandkids in the house.