Tartine Bread, Day 11: Need to formalize starter proportions for Cavanagh

For the Tartine Bread starter (which I’ve named Francis*), I’ve been roughly following the original amounts and proportions that Chad Robertson lays out in his book Tartine Bread. As I’ve said in earlier notes, for daily feedings he has you discard all but 20% of the starter and then add to the remaining blorb an equal mixture of flour and water. I believe he says something like “amount doesn’t matter.” But I’ve been adding back the same weight of stuff I’ve discarded. Which, yes, as my friend John Wozniak points out, is pretty wasteful of flour. (In fact, I’m now more than halfway through my two 5-pound bags of white and whole-wheat flours just on growing the starter alone). Flour is relatively inexpensive, and I anticipate I’ll modify the feeding once I make the recipe exactly according to the book. Continue reading “Tartine Bread, Day 11: Need to formalize starter proportions for Cavanagh”

Tartine Bread, Day 10: Video malfunction

Same as yesterday for both starters, though today when I got home I noticed that Cavanagh must be easily doubling in bulk, since I saw crusty evidence of that on the sides of the glass bowl I’m using to grow it in. This morning I tried using a timelapse video app to capture the activity while I was at work. Unfortunately, the app seems to have crashed about 15 minutes into the day. Going to try to set that up again this weekend or Monday. Continue reading Tartine Bread, Day 10: Video malfunction

Tartine Bread, Day 8: Do you like watching paint dry? Grass grow?

Because that’s what it’s like waiting for this starter to take off. I know it’ll get there, just getting impatient. And not much to report otherwise. Instead, I’ll just show you this: That’s Il Cornicione’s Basic Country Bread. He and I (and Caleb Schiff) have been talking on Twitter about this recipe, and Il Cornicione … Continue reading Tartine Bread, Day 8: Do you like watching paint dry? Grass grow?

Tartine Bread, Day 7: Bringing in the designated hitter, Cavanagh

I’ve brought Cavanagh up from off the bench (i.e., the refrigerator) and have revived it after months of neglect. Which is first-hand proof for me that you really can resuscitate a starter you’ve all but left for dead. What I’m going to do is keep feeding the TB starter and see if I can get it to take, but if not, I’ll use Cavanagh next weekend to make my first loaf of the Basic Country Bread. Continue reading Tartine Bread, Day 7: Bringing in the designated hitter, Cavanagh

Starting a journey with ‘Tartine Bread’

I picked up Tartine Bread over the weekend after seeing my buddy John Wozniak rave about it on Twitter. I’ve been meaning to find a great book on naturally leavened bread, and this seemed a good candidate. After reading the first chapter and coming to an understanding of the recipe, I felt I could justifiably start the “Basic Country Bread.” To make it, you’ve first got to grow a starter. Continue reading Starting a journey with ‘Tartine Bread’