Yesterday, I baked the first loaf of bread using our new sourdough starter ("Alice"). It's very yummy, with a nice sour tang and a deliciously moist, springy crumb. It's really cool to have created a nicely risen loaf of bread out of nothing but flour and water (and a little salt at the end, and a lot of time). You really can create yeast bread from scratch!
Kim and I are both fans of very sour bread, so I'm going to experiment with ways to intensify the flavor. (The Bread Bible has multiple suggestions.) The one thing I still need to figure out is a way of making the process time out better. The rising time for the bread was something like 9 or 10 hours (with several hands-on steps along the way), which makes for a long day and/or a late dinner, and that doesn't even count the 20 hours or so of expanding the starter in advance (with a hands-on step 8 hours in). There's got to be some way of timing this all out that also allows one to hold down a job.
Still, good stuff!
Kim and I are both fans of very sour bread, so I'm going to experiment with ways to intensify the flavor. (The Bread Bible has multiple suggestions.) The one thing I still need to figure out is a way of making the process time out better. The rising time for the bread was something like 9 or 10 hours (with several hands-on steps along the way), which makes for a long day and/or a late dinner, and that doesn't even count the 20 hours or so of expanding the starter in advance (with a hands-on step 8 hours in). There's got to be some way of timing this all out that also allows one to hold down a job.
Still, good stuff!
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