Quote:
Originally Posted by Fire Me Boy!
So, I've been using a master recipe for some artisan bread that's pretty awesome. Best part of it is the recipe makes like 4 pounds of dough, then you just cut off what you need, shape, rest, and bake when you want it. The longer it sits in the fridge (up to 10 days or so), the more flavor develops. By day 10, it's sour dough, but days 2-6 are freaking outstanding.
Using a similar method, I made brioche this weekend. 
So good. Wife's saving some for French toast. |
This reminds me of a quip in a bread baking book I have. Before there was readily available yeast, all bread was sourdough. Bread makers always saved a portion of the previous starter for the next batch (and fed it). Hence, all dough was sourdough. The advent of viable yeast made the need for a starter for bread unnecessary and people were elated. They were sick of the same sour flavor in their breads. Now, sourdough is considered an artisan bread and I love it. Of course, I don't have to eat it everyday.