Kyle's Kitchen                                    Last Updated 10/11/2007

This is a very enjoyable book. You can tell that Daniel Leader retains great passion for the art of bread baking.

Most of what I have read so far addresses preferments.

This part white part wheaty dough was built from what he calls a poolish. It seems to be closer to what I know as a biga, but what do I know!

One advantage to preferments is that they can be done in a single day. I built the poolish the day before and tossed it in the fridge.

The flavor of the wheat came through loud and clear. The crumb is uniform 'cuz I was playing with shaping techniquesand being none too gentle.