I made the most terrific rye sourdough I’ve made ever since I began making my own bread.
Arjun and I made our first starter in Paris last year to be able to recreate the fantastic breads we’d become so used from the many boulangeries near where we lived. I’ve been feeding it since and even replenishing it with Paris water every time I visit (although I know that that doesn’t make all that much of a difference). I’ve been playing with different types of flours, hydration levels, baking temperatures and times.
Every time I bake a loaf, we’ll slice it up and pretend like we’re back in France with a platter of cheese, charcuterie and cidre doux.
To follow along the bread baking journey catch me on The Perfect Loaf.