Amaranth Baguettes Part One

This is an incredibly aromatic baguette recipe that uses the amazing fresh cake yeast, and, in keeping up with Breadsly’s tradition, is also no-knead. We’re going to make a starter today.

Measure 200g of bread flour:

Then measure 6g fresh cake yeast:

Add 200g of water at room temperature:

And stir to dissolve the yeast:

Add that to the flour:

And mix until a sticky starter forms:

Cover the container and let it rise overnight somewhere warm.