On Wed, 3 Feb 2021 15:03:35 -0700, Graham > wrote:

>On Wed, 03 Feb 2021 16:00:08 -0500, Boron Elgar wrote:
>
>> Janet- for some reason, I could not reply to your Poilane post. Let's
>> try again.
>>>
>>>Hey Boron, I was surprised by the reviews of this book. After
>>>reading some of the comments I can understand why. Apparently the
>>>author, Apollonia Poilne , has decided to include starter recipes
>>>from yogurt, and spiking sourdough recipes with yeast. Nothing
>>>ultimately wrong with those approaches but certainly not what was
>>>expected in a book about such a venerable bakery.
>>>What a disappointment. I was all set to purchase the book and settle
>>>down to some serious emersion in bread baking.
>>>Janet US
>>
>>
>> Wasn't this revealed at some point in the past? I seem to recall the
>> founder, Lionel, having a book some years ago and there was either
>> something in the book or the online bread groups were gossiping.
>>
>> But...Graham, do you recall anything about his?
>
>Lionel wrote several books and when I was in Paris, I searched for "Guide
>de l'amateur de pain" without success. I don't think they have much in them
>by way of recipes for making the bread.
>Although the famous miche is supposed to use a wild or natural levain,
>there was a youtube clip of a Poilane baker in the basement bakery in the
>Rue du Cherche Midi adding yeast to the mix. I think that was what all the
>gossip was about.
>Still, I've bought several Poilane miches and walnut loaves from the London
>branch and although expensive, I thought they were worth every penny.
>
>I replied to Janet with my review of Appolonia's book.

I saw that video and didn't recall the yeast addition.
Janet US