Well, I’m in Paris right now, so I don’t have my recipes at hand. But, as I mentioned, I use a firm starter. The recipe came from Maggie Glezer. It’s available somewhere on the www.thefreshloaf.com website. The firm starter method produces much less discard than the wet starter method. But the discard that is produced, I save in a jar in the refrigerator. When the jar gets fairly full, I take 200-300 grams of the discarded starter, mix it with about 500 grams of fresh flour, I’m not sure how much water, but probably 300 grams, about 14 grams of salt, then let it rise overnight in a cool place. I let it come to room temperature, fold it once or twice, leave it in a couche for a couple of hours, then bake it in a hot covered pot. 30 minutes covered, then 20 minutes uncovered.
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