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| Bouchon sourdough |
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| Tartine sourdough |
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| Forgotten and burned sourdough |
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| Second Tartine sourdough |
I finally caved and got a starter from King Arthur Flour. It's giving me much more consistent results with both flavor and rise. My first Tartine sourdough was wonderful but also took more than eight hours. Tartine says that you should not knead the dough, but instead turn it every half hour for several hours. Bouchon, meanwhile, says to knead the dough with a stand mixer and then let it rise twice.
My first Bouchon sourdough was made in a rush so I didn't give it enough time to rise. I therefore can't yet compare it to the Tartine recipe. The second Bouchon sourdough was going great until I decided to go eat dinner and watch Futurama "for five minutes while it darkens" and came back to a blackened lump in the oven.
The dutch oven is giving beautiful crusts.
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