75% whole wheat, 25 percent unbleached bread flour
The sourdough testing continues, using the Tartine method described by Michael Pollan in his book Cooked. I have been very excited by the results and continue to try to refine my sourdough boule technique.
Another virtue of sourdough bread: It keeps longer. Yeast bread normally molds on the third day. I have three-day-old sourdough bread with no sign of mold. I suppose this has to do with the lactic acid in sourdough bread, acting as a natural preserve.
50% whole wheat, 50% unbleached bread flour
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