Close up…

31 03 2007

Sourdough
Originally uploaded by Sumisu Yoshi.

One of the boules close up. This is from the starter I will likely be keeping, as it rose better with both loaves. Both of the boules were baked using my pizza stone as a base, with the cloche bell lid over top.





Two Sandwich Loaves

31 03 2007

Two Sandwich Loaves
Originally uploaded by Sumisu Yoshi.

These rose better than they look like they did. They were a little small for the size loaf pan they were in. They both split really badly, but it is kind of hard to slash the top when it isn’t even close to the top of the loaf pan!





Two Loaves

31 03 2007

Two Loaves
Originally uploaded by Sumisu Yoshi.

Both sourdough, both the same recipe, turned out a little bit different. Mainly, the one on the left had more flour stick to it.
A while a go I split my starter into two, because it didn’t seem to be doing well with whole wheat flour, I split some off and tried to get to whole wheat more slowly.
Then both starters were loving whole wheat. So today I did a bakeoff. Two boules and two sandwich loaves. The one on the right here is the original starter, definitely rose more. Seemed to do the same with the sandwich loaves as well.





Sourdough

20 02 2007

Sourdough
Originally uploaded by Sumisu Yoshi.





Sourdough

20 02 2007

Sourdough
Originally uploaded by Sumisu Yoshi.





Two new loaves of Sourdough!

20 02 2007

Two new loaves of Sourdough!
Originally uploaded by Sumisu Yoshi.

As promised, here are the pictures. Both of them were made in loaf pans.

The flavor on the one I cut open is definitely more sour, but also somehow more subtle. And the texture isn’t quite as heavy as the last few times I made sourdough.

I used a recipe from the King Arthur Whole Wheat cookbook for these, and was quite happy with it.





Back!

19 02 2007

After sort of…. erm… uh… let me say ‘neglecting’ my starter for a few months (I’m a bad parent, I know). I spent the last few weeks getting it back up to snuff, and it is better than it ever was before!

It can raise itself, and bread, much more quickly. Has a nicer flavor…. Anyway, I made two small (sandwich) loaves of sourdough tonight. I should have pictures tomorrow. I got a a very nice rise, and a beautiful flavor.

I guess my starter likes the abuse? Not sure really. It definitely isn’t sluggish now though, the starter gets about a 3-4x rise in 5 or so hours.








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