2 Quotes by Jim Lahey

I use “old,” soured dough itself, rather than a liquid starter. A fermented piece of dough used to leaven a bigger piece of dough is often called a pre-ferment: I.

These were not French bakeries with a rigorous and obsessive method. There was a method, but it was quiet and relaxed, based on practice, experience, and a determined grappling with what I think of as a particularly Italian quest: How to achieve sublime beauty with the least amount of effort.