Two "sourdough" baguettes. Why the quotation marks? Well the recipe is called "Simple Homestyle Sourdough Baguettes". It is by Leslie Land and was published in the NYT. But if you look up the recipe you will see that the sourdough as it is called uses a minuscule amount of commercial yeast. Some small percentage of one quarter of a teaspoon. Still the purists among us would argue "that ain't sourdough". But I don't care. As someone who is sourdough challenged beyond belief (I have mixed up and abandoned more sourdough starters than Carter has liver pills) I found this a very satisfactory if long-winded exercise. It requires two 6 to 7 hour ferments and I ended up putting it in the fridge part way through the second. The proof of course will be in the tasting once these cool down.
Edited to add: In terms of taste and texture these proved to be an epic fail. No doubt to something I failed to do.
