Sourdough bread

Yet another sourdoug!  But a better bread than most we’ve made, from Annie’s eats.

say, "loaf."

The sponge is a very cheery fellow, so nothing is developing a significant sour, this, no exception, despite the lengthy set-up, even adding a few more hours to the development out of the ‘fridge.

We finally get the moisture, texture (with a nice chewiness) and aeration right on, the flavor – only a faint hint of sour, but very likeable loaf.Try, "Gluten!"

The success, indubitably, the countercoup of Ari’s touch on the final steps – done with aplomb, including fancy knifing in a fleur-de-lis, on top!She is excellent at knifing

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The Crew are omnivorous land mammals