Thursday, January 17, 2008

Friendly Sourdough

Last week I baked the "Norwich Sourdough" as described at Wild Yeast Blog. In general, I am quite pleased with how it turned out, and I'd like to make it again. For some reason, during baking, the side of each loaf exploded and high-fived the other one, leaving me with one big, connected, and very friendly loaf.

For some reason, whenever I bake sourdough, my loaf-scoring never quite works and the loaves always explode on the side. It will probably take many attempts and experiments until I can tame this problem.

The way in which my sourdough rises and bakes is slightly different from the other yeast breads I have tried. It takes much longer to rise, and the dough has more and larger air holes than instant or dry active yeast breads seem to at the same hydration levels. It tastes delicious, too.

For information on the starter I used, click here.


Dr. Whisky said...

Hi fivin' bread. I love it.

Anonymous said...

Hi Mike, your loaves look delicious and that "high-five" quite charming. I have seen this with my own bread when I have placed too many loaves too closely together in the oven so the heat is not even all the way around them.

Susan from Wild Yeast

Kay Arr said...

I hope you got home in time to feed your sourdough.