Still on
the bread theme here – but learning lots as I go and having some fun in the
process. Every day I have been working on making my own sourdough – and by that
I mean getting to know my starter, how it reacts with different flours as well
as what it can do.
So far, I
am consistently baking a great tasting loaf with the best crust I have ever
tasted for a bread. The taste is crunchy, sweet and sort of like it has been
fried in butter…I must admit, I never thought a sourdough bread would taste
this good!
Inside, the
bread itself is not overly sour – I don’t let it rise for hours and hours.
Usually my bread is reaching it’s peak at about 4 – 6 hours or so. I have been
reading how some people let the bread rise (the first time) for about 18 hours or
so.
I will
probably try that to see what difference it might make with the taste, texture
and result of the bread. Right now I am really enjoying this process of
learning, experimenting and seeing where it all takes me.
Either way –
it is still not rising in the oven as much as I would like it to. So I have
been changing flours around to see if that makes a difference. Usually I do all
of my baking with organic whole grain spelt (and have for years)…using
different flours such as organic wheat certainly adds a new dimension to baking
for me.
And we are
enjoying all of this homemade bread – well, our bread has always been homemade,
but now we have different tastes, flavours and textures for each meal. One
thing about my sourdough, and perhaps everyone else’s – the taste changes each
time you bake with it….
The bread
has become a dynamic, living part of our meals. Amazing!
April
 |
| Sourdough Olive bread made with organic whole grain spelt flour |
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