I got back into baking sourdough breads again recently.
Developed my starter following the instructions
in the cookbook Amy’s Bread by Amy Scherber & Toy Kim Dupree.
I am keeping two sourdough starters fed.
One is fed with rye and the other with all white.
They are quite active and double usually within four to five hours after being fed.
I try and feed both starters at least once a week although
I have gone as long as 9 days between feeds.
Each time I feed the starter, I take two ounces of the excess and that goes into either a biga or a levain or both.
Once the starter has doubled it goes back into the fridge
and the Biga/Levain is used in a batch of bread dough.
Initially, I would add a very small amount of yeast to my bread dough, as
insurance.
Now that I know that my starter is strong enough I have started making
pure Wild Yeast Sourdough breads, without the addition of commercial yeast.
March 14th
Wild Yeast Sourdough
The first loaves made without the addition of commercial yeast.
The first loaves made without the addition of commercial yeast.
***
March 20th
These two loaves were started Monday afternoon with a “biga” as the preferment.
They came out of the oven late evening.
Made a double batch of dough.
Used half for these loaves and the remaining dough went into the fridge.
Crumb
Makes wonderful toast.
***
March 21st
I used the other half of the dough to bake a pizza
and two more loaves.
***
March 25th
Started another batch of dough using a Biga on Monday night.
The dough went into the fridge overnight and Tuesday, I baked three
baguettes using half the dough..
The other half went into making a batch of
Sourdough Kaisers.
I was out of sesame seeds and poppyseeds
so I topped the Kaisers with sea salt and black pepper.
thibeaultstable.com 
Fantastic breads Ann..always!
\”Thibeault's Table\” has been included in the A Sunday Drive for this week. Be assured that I hope this helps to point even more new visitors in your direction.http://asthecrackerheadcrumbles.blogspot.com/2014/03/a-sunday-drive_30.html
Thanks Monique.
Thanks Jerry. I really appreciate you including me in your Sunday Drive.~Ann
Looks really good Ann – I always enjoy your baking day. Bev has been using a King Arthur sour dough starter and this week she made an extra tangy version by leaving it out longer and I loved it.
Sigh…all your bread (and food) always looks fantastic!
Thanks Larry.
Thanks Deb.
I saw these yeasty clouds on the CF., but as a bread lover, I had to take a second look.
Oh my gosh, you are such a great baker/cook. I had to wikipedia Levain. I know about starters and such, but I did not know the term. Looks like I have some reading to do. It is such a joy to come to your site and see such great food.
Madam, you are a bread pimp and should be punished. Your punishment is that you have to bake me bread on a weekly basis but you cannot sample any of it! There that should be punishment enough. Even all the way down here in Atlanta, you are in Canada, right, I can smell your bread baking. I can reach into my computer, if only, and snatch a piece of your luscious bread right off the platter. The toast next to the bowl of soup (what kind?) looks the best. I say all this and I used to not even like the smell of sourdough let alone eat it. Now it's my favorite bread. Keep baking, Madam and keep torturing us poor souls who have nowhere near the skill you do.