 Re: yeast free dough
hewynz
I started with yeast a couple of years ago. Then I tried SF sourdough in my NY style. After some tinkering, it worked great. The taste was wonderful.
Then, I caught the WFO bug. I stuck with the SF (San Francisco) strain then somewhere down the line I switched to Camaldoli. Very nice.
My advice is to buy a strong bona fide working starter and take good care of it. You only have to buy it once. I'm learning that dough management is critical and has a huge impact on the taste.
I wish you luck. Keep us apprised. |