My thanks to Carolyn for sharing this amazing recipe, but I am still
confused...
1. You first make a humgous starter. now, when you "add to the first
sponge" do you take your next day dough, and add it to the first huongous
starter?
2. On your first time, what do you do when you do not have 1/2 cup of
starter from last time?
3. Wherever do you get a bowl that will hold all this volume?
4. Wonderful as it is, can you actually cut back this amount (my over
really doesn't hold that much, nor do I have THAT many pans!!!)
5. What exactly is the special flour that is finally available?
Sounds like a critical element...
But it does sound wonderful. We had some marvellous breads in Hungary and
Austria, and I hope I can reproduce them here!
Marianne Becktel
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