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.
Today’s bread baking venture: charcoal sourdough.
sourdough. from a starter.
My second successful sourdough bread from the starter. I am on a roll. It is super yum, and has a less dense consistency than the dry yeast boulé. Of course there is also a slight sour taste, but it could be more sour.
1st bread baked.
Simple dry yeast Rustic Boule, thanks to this recipe from The New Artisan Bread in Five Minutes a Day cookbook.