Hier geht's zur deutschen Version dieses Posts (folgt noch) In 2007, after baking my way through all my old German bread baking books and Peter Reinhart's " The Bread Baker's Apprentice ", I checked for more bread formulas in the internet. In German food magazine Essen & Trinken , one recipe, featuring beer - always a plus! - caught my eye and piqued my interest. The beer was not only used to hydrate and flavor the dough, but, also, cooked into a mash, to feed the starter ! At that time I had the opportunity to chat with Peter Reinhart in an online bread baking Q & A, hosted by " Fine Cooking ", and asked him about the boozy, mash-fed starter. He had never heard of such a thing, either. Not only that - there was another oddity: the recipe described stretching and folding the dough into a neat package, at one hour intervals. What an entirely weird concept! I was puzzled and very intrigued. (Later I found out that S & F as a technique was fi...