Sourdough Baguettes

We like our baguettes thin, thin, thin! That way you get more crispy crust and a moist and holey inside.

This recipe makes use of wild yeast spores in the air to form the starter and raise the dough. It is a very lengthy process, but can be a very rewarding experience. If you would rather not risk the possibility of failure, add a package of active dry yeast to the starter in Step 1, wait for the mixture to bubble (within 10 minutes), and move on to Step 3.