For the very first time, I have made what I consider a perfect sourdough, in texture/crumb and taste. Visually, a bit unruly, but I was thrilled. Have made a batch since, and it was not as good. I think I know what I did wrong, and will test it again and post my findings.
Otherwise known as Challah. My 9 year-old daughter asked that we bake it last night, and the store-bought dough was not what she envisioned. At all. So…homemade it was, and Julia came to the rescue with a delicious recipe.
Decided to deep clean my fridge the other day, and consolidate the condiments. There were far too many un-expired jars partially filled. What to do? Make bread. 🍞 🙂
A change from regular pancakes… Super easy and allowed me to get ready for work during the baking.
Decided to make Thanksgiving stuffing with homemade bread this year.
FINALLY, my starter has begun to behave. It prefers the cooler weather.
Here is my first attempt. Was pretty good—got great reviews from a fellow East Coast transplant—but it is still lacking the perfect flavor and texture.
Interesting article on the benefits of Sourdough from Sustainable Food Trust by Vanessa Kimbell of Bakery Bits, UK.
Photo Credit: arbyreed
Toast 