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Levain/starter help

Puffin3 | Jan 17, 201507:10 AM

I'm about to enter a brand new phase in home cooking. Baking bread using a levain.
I've read a lot about making a 'starter'/levain. I understand this part.
What I'm looking for is the classic french bread.
I do not care for 'sour' sourdough breads at all. That's why I've never been interested in baking bread.
Can you bread experts point me to some actual receipts/links that yield non-sour levained breads?

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