Continuing in my adventures with wild yeast, I've purchased this book by Daniel Leader from half.com. Leader has his own bakery in the U.S., but has traveled extensively in Europe exploring different breadmaking techniques from the most state-of-the-art bakeries to the most traditional holes-in-the-wall across Germany, France, Italy, Poland, and more. All the recipes in the book begin with some kind of starter. The starters vary in composition depending on the origin and type of bread. Currently I have three starters in my fridge. I've had a few successful recipes and will post some pictures soon.
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