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.
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. đ đ
Decided to make Thanksgiving stuffing with homemade bread this year.
FINALLY, my starter has begun to behave. It prefers the cooler weather.
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.
Interesting article on the benefits of Sourdough from Sustainable Food Trust by Vanessa Kimbell of Bakery Bits, UK.
Photo Credit: arbyreed
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.
And a fancy new design.
Toast 