The recipe also uses a soaker and starter of the same flour mix. I have a whole wheat starter of my own which I fed over 2 days to rejuvenate the wild yeast and then used that to create the mother starter for the recipe. Peter Reinhart has us build a large quantity of mother starter and only needs 3 OZ for the recipe. Not wanting to store it, used most to make a 100% sour dough mix which made 5 baguettes to freeze.
|the loaf stuck to the edge of the peel creating a less then round shape|
|Ok couldn't resist this photo!|