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.
Memorial Day is a month away, and I am starting to think about pies and tarts. I first made this (recipe is from Food52.com) a couple of years ago, and not only has it become a summer dessert staple, but it has inspired a blueberry version that is far less time-consuming. For July 4th or Memorial Day, consider using star shaped cookie cutters.
As I dive into this new world of baking, I am often surprised and delighted by the discovery of new ingredients, as well as learning more about ones that I thought I knew everything about. I’ll keep adding terms as I go along.
My second attempt, and this time I added the salt. Huge improvement over my first try. Also, I add a few tablespoons of infused olive oil now to every basic sourdough, and I like the results. My only issue this time was that the egg wash turns the crust a bit brown. Next time, no egg wash.