The good thing about taking pictures of my first attempt at sourdough bread and then failing to blog about it for a week is that now I can show you the first two attempts at sourdough bread instead, since I gave it another go today.<\/p>\n
Last week’s sourdough:<\/p>\n
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This was the first time using my newly established starter. I wasn’t expecting much from it, to be honest, and was very pleasantly surprised. It had a really nice, truly sour sourdough tang. The rise was okay, but not great. The resulting bread was dense, but not abnormally so, and it was more than edible. Quite good, actually. <\/p>\n
This week’s sourdough:<\/p>\n
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I hoped the rise would improve as the starter aged, and already it is way better this week. That may have more to do with my method than the maturation of the starter, though. Last week I let the loaves rise for two hours, per the instructions in Tassajara. This week I let them rise for three hours. The result? Delicious and nicely risen. I’m extremely happy with the bread this week.<\/p>\n
Sourdough bread is so much less time-consuming to make than the yeast breads I’ve been making! Mix the ingredients for the sponge and let it sit overnight. Fold in the rest of the ingredients, knead for a scant five minutes. Shape and let rise. Bake. That’s it. Easy enough that I don’t have to wait for Thumper’s nap to do it! I predict lots of homemade bread in this family’s future.<\/p>\n
Next I want to establish rye and whole wheat starters…<\/p>\n","protected":false},"excerpt":{"rendered":"
The good thing about taking pictures of my first attempt at sourdough bread and then failing to blog about it for a week is that now I can show you the first two attempts at sourdough bread instead, since I …<\/p>\n