Sounds like an excellent way to get some sourness into the dough! I bet it has a very complex taste.
Would you be interested in trying a dead-simple sort-of sourdough boule? I've been doing the New York Times no-knead bread two or three times per week for about a year now. One blogger says "it's so easy a 4-yr old can make it." I've modified the recipe by substituting up to one cup whole wheat and using only just over a cup of water. The only trick is the timing: you have to plan to be back in the kitchen 18 hours after you start it, and available for 3 hours for the resting and baking.
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Date: 2010-08-16 11:47 pm (UTC)Would you be interested in trying a dead-simple sort-of sourdough boule? I've been doing the New York Times no-knead bread two or three times per week for about a year now. One blogger says "it's so easy a 4-yr old can make it." I've modified the recipe by substituting up to one cup whole wheat and using only just over a cup of water. The only trick is the timing: you have to plan to be back in the kitchen 18 hours after you start it, and available for 3 hours for the resting and baking.