It has Risen

Alright. I just took the pure levain breads out of the oven and they're beyond gorgeous. The recipe, of course, came from Flour Salt Water Yeast by Ken Forkish; Overnight Country Blonde. Not a drop of yeast and only 2 months of working at it, but I finally have perfected this bread.

What it really took was a familiarity and a trust.  Many bread makers talk about stickiness and tackiness. In Hawaii, where the humidity is so high and it is so warm, I really found that the recipes were too wet and the breads would fall. Once I understood this, and relied more on the feeling in my hands and getting a texture that I knew, the bread began to turn out wonderfully.

I would like to experiment more with the tangy taste that is common to levains. Perhaps I'll do that soon. Right now, I'm looking for the next bread book. Any suggestions?