The Art of French Pastry

initial dough, let it ferment
overnight, and use it as
your starter. All of these
types of starters will
contribute a slightly acidic
and sour flavor that I like
to the bread.
The crumb of this bread
is very moist and flavorful
because of the potatoes
and the rye flour. When
bread is baked the water
in the dough turns to