The Art of French Pastry

but these can be bland. A
starter of some kind will
add character to the flavor
profile. You can use a
liquid fermentation—a
poolish, which we use in
brioche and croissants as
well as the seeded bread.
Or you can make a levain,
which is a starter made by
using the natural yeast
present in the flour. In this
recipe you will make an