I have tried working with stiff starters and pasta madres, but mine always seem quite acidic as our house is on the colder side, so I am reluctant to create another lower hydration starter. In his book he uses a lower hydration starter that is fed only once a day. your own levain or sourdough starter and bake a glorious pain de campagne. I already have two well established starters, both are 100% hydration starters that receive two feedings a day. For Portland-based baker Ken Forkish, well-made bread is more than just a. I am finally to his Levain Bread recipes and I am unsure how to proceed. Long before anyone could have anticipated national flour shortages and memes about caring for sourdough starters, Ken Forkish was trying his hardest to get America to bake more bread. I received Ken Forkish’s book Flour Water Salt Yeast for Christmas and I have been working though the recipes and learning so much. Ken Forkish, author of the resurgent bread-baking bible Flour Water Salt Yeast, reflects on our new age of artisan bread. I have not tried posting a question in a baking forum before, but I am hoping that someone will be able to offer me some guidance. I am finding that there are a lot of different techniques and ideas around bread baking in general and sourdough in specific. I have been trying to learn about artisan bread baking from just about every source imaginable (thank you Breadtopia for being such an amazing resource!). Ken Oringer, James Beard award-winning chef and restaurateur Kens method for sourdough in Evolutions in Bread has evolved from his first book to make it. Mix the levain ingredients in a medium bowl, cover with plastic wrap, and let sit for about 10 hours, until bubbly.

Ken forkish sourdough