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.



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


Read More