Vermont Sourdough

This is an Excellent “Everyday Bread.” Variations of this basic pain au levain–style bread are found all across the country. We make this bread daily at the King Arthur Flour Bakery, and since the levain culture resides in Vermont, and thus so too the steadily toiling microorganisms that give the bread its distinctive aroma and taste, and since my mother tongue is English, I prefer to simply call this bread Vermont Sourdough.