French law is pretty specific about what bakers can sell as 'French bread'. It must be a lean dough, ie, the only ingredients are flour, water, salt and yeast or levain. (A little dough conditioner is allowed to compensate for certain flour conditions, but the list of conditioners allowed is short. Prof. Calvel's book goes into the history of dough conditioners in France and how they impact the quality of the bread.)

Every recipe I've seen for Vienna bread is an enriched dough, usually with egg and oil/butter in it, and often a little sugar. As a result, a Vienna bread generally has a much longer shelf life than a French baguette, which goes stale in a day. That's why there are so many French recipes for using up old bread.

I'm making a batch of bagels today, using 75% bread flour and 25% first clear flour. Next batch I may throw in some triticale.

I'm also making the box brownie mix I got out a week ago. I figure the oven's already hot, so why not do them now?

I started a new rye starter today, using Ginsberg's instructions again.

I remember when I was testing Peter's starter instructions for ABED, it took FOREVER before I saw any signs of activity. However, that was in December/January and it was usually fairly cold in the kitchen. After three weeks, I was about ready to give up and start over again, but Peter advised me to just give it another few days, and it started to bubble during that time.

Deb Wink's 'pineapple juice' approach is pretty reliable. She's an expert in micro-organisms who decided to put her training to use in the kitchen. It has the advantage of creating a low pH environment faster, thus discouraging some of the less desirable bacteria from getting a foothold in your starter. I'm hoping that after the world re-opens they can reschedule her sourdough class in a place and time I can attend, I was really looking forward to it.

There are many good ways to create a starter, some ways, like the pineapple juice method, may succeed where others fail. I guess it's somewhat dependent on what micro-organisms are in your environment. I've created a total of 3 wheat-based starters using 2 different methods and one rye-based starter (with a second one under way), all of them worked, some much faster than others. The first rye starter was ready in about a week, for example.

I stopped maintaining the wheat-based ones because my wife was having problems with the breads I was making, too sour for her, I think. One of these days I'm going to try a variant on Chad Robertson's method, as detailed in the Tartine cookbooks, adapting the feeding schedule so it doesn't require throwing out 95% of your starter frequently. His method is supposed to produce a starter that generates less lactic acid.

I made bagels. I used the same recipe, but 100% AP flour instead of part AP and part bread flour. The outside were very crispy, and the insides even softer than the usual. I'm curious to find out tomorrow if they are less crisp and/or less soft inside.

The morning after - and the bagels I made yesterday are still tasty but the texture is entirely different. The outside no longer shatters when you bite into it, and the inside is very chewy, not soft. I think they are no different from the the bagels made from 100% KAF AP, or from the 50% AP and 50% bread flour.