kevinnoe's blog

Another pic of my first real success with the new method. Fresh ground Whole Wheat and Rye starter married with Pain a l'ancienne techniques to make a wonderful and unique loaf.

I've been working on a way to combine the Reinhart "Pain a l'ancienne" technique with a 100% sourdough from a fresh ground whole wheat starter for some time. I'm incredibly proud of this little personal breakthough, and looking forward to cutting into this bad boy! Ah bread... the stuff of life!