Instructions: The procedure is to make a starter three days ahead by mixing one cup of whole wheat flour, one cup of warm water, one tablespoon of powdered milk, and one packet of yeast. This is allowed to sit, covered in a warm place for 24 hours. Then two cups of warm water and three cups of regular or bread flour are mixed in and this is allowed to sit for 24 hours. The final day you add the final flour and salt to make the bread.

I would think this approach could work for a lot of bread making to make it more in the sourdough style. I have found surprisingly different tastes by using different companys whole wheat flour. My favorite is Gold Medal. I have varied this recipe by using honey instead of powdered milk for a friend with severe lactose intolerance. I even, on occasion, added some rye flour at different stages, both for variation and to come closer to the actual bread made by Poilane, who has his own special wheat raised for his bread.

NOTES : (( I have found that the easiest way to get a nice tangy sourdough flavor is to simple let the dough rise twice ))

This comment reminded me of the technique used to make Poilanes Bread in Bernard Claytons book on French Breads: it is my favorite bread.

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