Amaranth Baguettes Part One
This is an incredibly aromatic baguette recipe that uses the amazing fresh cake yeast, and, in keeping up with Breadsly's tradition, is also no-knead. We're going to make a starter today.
Measure 200g of bread flour:
Then measure 6g fresh cake yeast:
Add 200g of water at room temperature:
And stir to dissolve the yeast:
Add that to the flour:
And mix until a sticky starter forms:
Cover the container and let it rise overnight somewhere warm.