Sublime

Since many different styles of pizza are featured in this book, it required creating various dough options—a menu, so to speak, of choices that can be applied as needed. Some doughs are wetter than others, some are leavened by natural wild yeast starters (sourdough) and some with commercial yeast, while others incorporate whole-grain or even nontra

Pain de campagne is a rustic country bread that has a golden color to its crumb, subtle round flavors from fermentation, and a chewy and delicious crust. It improves with age for a couple of days after baking and can last nearly a week. This version has just a bit of whole wheat flour in both the final dough ingredients and the levain culture. The

intentional treats.

size—I like to use a 1-quart deli container), combine 100g whole-grain rye flour with 90g of warm water.