Maybe my best bread so far.

[gilesgoat]

Ok .. technically it's NOT perfect, it should have come lightly different .. but we went out and I thought that 2 hours or so should have not been too bad, it over proven a little so it went lightly out of shape

Comments

[tamakun]

Wow, your breads just make my breadmaking skills feel so inferior! (All I do are standard whitebreads, and I'm thinking of starting a bakery business.)

However, every time I see one of your bread posts I get inspired to try something new. Keep it up, I may have to try a sourdough starter sometime!

It's not too difficult but a bit different.

[gilesgoat]

Working with sourdough it's not too difficult, my procedure anyway consists always in getting it out from the fridge, prepare a mix of cold water + four, add it in, mix very well, leave it stay 5 mins, mix again and put back 1/2 of it into the fridge

Re: It's not too difficult but a bit different.

[tamakun]

Wow, thanks for the hints! I've just started a starter, maybe in a week's time I'll have something a little special to show for it, myself :)

I am doing more bread today.

[gilesgoat]

One thing I highly reccomend is once you have the starter going is to keep it in a fridge covered with some loose plastic bag or such, to leave it outside means "high risk of very fast fermentation

[deathboy]

That looks delicious, you've made me hungry :)