My Sourdough Adventure continues! I decided it might be nice to have loaf shapes rather than the boules I have been making. For these loaves I used the King Arthur Rustic Sourdough recipe with a few home modifications. Instead of free-form (i.e. rustic) loaves I used loaf pans, and I also changed the recipe from all-white to multi-grain. These loaves include whole wheat flour, oat bran and ground flaxseed meal. I meant to dust the pans with cornmeal too, but forgot. I also added a 1/2 teaspoon of sour salt (aka citric acid, or vitamin C crystals) to boost the "tang" factor. It all worked out beautifully, this time at least! I've made several clunker batches too as I forge ahead on my sourdough adventure. Those loaves don't get blogged about, but they do get eaten, all the same. Homemade bread, even if far from perfect, still tastes good.
Now for some bread art shots...I just think the whole structure of bread is so gorgeous! It's like an art project you can eat!
|Macro shot of the crumb form. Click to enlarge.|
My peanut butter jar full of starter continues to do just fine, living in my fridge with only sporadic feeding. I can be a bit scatter-brained so I thought for sure I'd kill her dead in no time but so far she seems perfectly content and healthy!
Somebody asked, so thought I would mention that yeah, I'm using NO fancy or specialized bread-baking equipment. No french bannetons, no danish dough whisk, no scoring knife, no kitchenaid dough hook, no proofing container, no dough-raising bucket, no silpat kneading mat, no baking stone etc etc. All that stuff does sound great but at the moment I am just having fun, enjoying a free-form free-for-all using only common kitchen utensils. I don't even weigh my ingredients the way real bakers do, although I may come to that in future. :-) Who knows?