Using a Sourdough Crust Made with a Natural Starter

Preparation info

    • Difficulty

      Easy

Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

For years I struggled to make good bread, but now there are so many artisanal bakeries around that it’s gotten hard to bake better bread than you can buy. But if you want a pissaladière with a levain—sour-dough—crust that is savory and crispy, you have to make your own dough, unless, that is, you know a friendly baker who will sell you some dough.

The simplest bread dough, like the regular bread dough above, is made by combining packaged yeast, which is very aggressive