Wild Yeast: The French Baker's Guide to Making Your Own Starter for Delicious Bread, Pizza, Desserts, and More!

      Mouni Abdelli

      Editor: Kelly Reed

      Translation: Marie Deer

      Copyeditor: Barbara Richter

      Proofreader: Elizabeth Welch

      Graphic design and layout: Anne Krawczyk

      Layout and Cover Production: Randy Miyake

      Project manager: Lisa Brazieal

      Marketing coordinator: Mercedes Murray

      All photographs and illustrations © Mouni Abdelli

      ISBN: 978-1-68198-699-9

      1st Edition (1st printing, December 2020)

      Original French title: Faire son levain

      © 2018 Éditions Eyrolles, Paris, France

      French ISBN: 978-2-212-67504-7

      Rocky Nook Inc.

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      USA

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      Distributed in the UK and Europe by Publishers Group UK

      Distributed in the U.S. and all other territories by Ingram Publisher Services

      Library of Congress Control Number: 2020941837

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      While reasonable care has been exercised in the preparation of this book, the publisher and author assume no responsibility for errors or omissions, or for damages resulting from the use of the information contained herein or from the use of the discs or programs that may accompany it.

      This book is printed on acid-free paper.

      Printed in China

      CONTENTS

       INTRODUCTION

       1 BREADMAKING

       FLOUR

       WATER

       SALT

       TEMPERATURE

       INGREDIENTS AND COLORS

       2 UTENSILS

       ELECTRIC SCALE

       JARS

       BOWLS

       DOUGH MIXER

       AIRTIGHT JARS OR BOXES

       BANNETONS (PROOFING BASKETS)

       BAKER’S COUCHE

       BAKING DISHES

       BAKING STONE OR PIZZA STONE

       PASTRY CUTTER OR DOUGH SCRAPER

       BREAD SCORER OR BLADE

       SPRAY BOTTLE OR LAVA ROCKS

       3 WILD YEAST STARTER, A USER’S GUIDE

       FLOUR AND WATER

       A MATTER OF HYDRATION

       PREPARING YOUR LIQUID WILD YEAST STARTER

       FRUIT YEAST

       DAILY MAINTENANCE OF YOUR WILD YEAST STARTER

       LONG-TERM STORAGE: DRIED WILD YEAST STARTER

       4 DOUGH: THE KEY STEPS

       PREMIXING AND AUTOLYSIS

       ADDING THE STARTER

       INCORPORATING THE SALT

       FIRST RISE AND FOLDS

       PRE-SHAPING AND RELAXATION

       SHAPING