Hey everyone! First time posting here. I'm getting back into bread making after a bit of a hiatus. These are two recipes based on FWSY; one full levain white loaf and one hybrid leavening dough with toasted walnut (sorry didn't get a pic of the outside of the walnut).
I really enjoy what I've learned from the book, but I'm also ready to expand my knowledge. I have my eye on The Perfect Load by Maurizio Leo – is it a good next step? I was interested in other styles and shapes and sourdough methods. When I'm not baking every or every other day the FWSY method of feeding my starter feels wasteful.
by speshalke