Evolutions in Bread

In this book’s Dutch-oven levain bread process, I have you make up a starter from a refrigerated levain. The final starter feeding on Day 2 has you remove about 400 grams of starter (leaving behind 50 to 60 grams for the buildup for the final dough mix). So, let’s make pizza dough with that extra starter. There will be zero waste and a very good do

2-Quart / 2-Liter Size If you want to make your own sourdough culture and follow the natural-levain recipes in this book, a 2-quart rounded container with volume markings on the side and a lid is the perfect size and shape. When you start a new levain culture in this vessel, it seems a little big at first; but by the time you finish, it is just rig

These 100 percent whole-grain breads don’t rise too much above the bread pan, so don’t be disappointed by that—it’s the way they are.

Cold Storage When you won’t be baking for a few weeks or more, you’ll need a storage routine to hold the levain in a kind of suspension until you are ready to bring it back. I’ve held cultures in my refrigerator for a couple of months and then successfully restored them. There are many methods. Here’s what works for me. Remove 200 grams / 1 cup of

morning (between 8 a.m. and noon): Mix starter. Let sit out. Day 1, evening (8 to 12 hours later): Second mix of starter. Let sit out. Day 2, morning (10 to 12 hours after previous night’s mix): Mix starter again. Let sit out. Day 2, afternoon (7 to 8 hours after starter was mixed): Final dough mix. Give it three folds. Rise time is about 4 hours i

I can recommend the CHEFMADE nonstick carbon-steel loaf pan with lid, which measures 8.4 by 4.8 by 4.5 inches.

Try Rouge de Bordeaux or Sonoran White wheat in my recipes written for emmer and einkorn flour, or try substituting in recipes that call for whole-wheat or spelt flour.

I have a KoMo mill. Mockmill is another brand. It’s

In my recipes, it isn’t necessary to dissolve the dried yeast first. These doughs have a lot of water in them, so the yeast dissolves rapidly in the dough. Just sprinkle it on top and incorporate as you mix with a wet hand.