Originally Posted by
exerda
Speaking of bread, I'd been talking about doing a non-sourdough for a while, and finally got around to loaves of enriched sandwich bread just in time for making lunch for my week going into the office. This is based on a Reinholt recipe and came out nearly perfectly. Let it rest for a few hours before slicing!
Funny you should say that.
I’ve kind of been doing the opposite with Reinhart’s recipes (I use his Wholegrain Breads book). Instead of making a Biga to go with the Soaker, I’ve mixed together the Wild Yeast Starter alternative instead. Not the best looking loaf, but easy to eat, tender crumb, crispy crust, and delicious.
