August 17, 2006 - 6:17am
anyone make pain l'ancienne with sourdough starter?
I love this recipe from BBA. But I am wondering if the technique would work with sourdough instead of baker's yeast.
And would it be worthwhile?
I suppose I shall have to try it. Have you tried it?
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I tried it a couple of times with whole wheat flour, and the results weren't great. The whole wheat flavor was far too strong, and there was very little sweetness or sourdough taste.
Not sure how it'd work with white flour, though.