Barley and Honey starter

The meticulous method and the various phases are copied from Peter Reinhart’s “Whole Grain Breads“, as it was published in the NYT, but I start with the ingredients my ancestors have been using for ages: A combination of barley and wheat flour, honey and spring water; see also this very interesting piece on what is the best flour to use for the starter.

 

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To see what the mixture looks like in the various stages, go to Pete Bakes blog (more…)

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