This is my Hubbard Sunflower Sourdough Boule it is an adaptation of Nancy Silverton's Pumpkin Bread in Bread from LaBrea Bakery.
The taste is wonderful. It has a bit of Cumin in it and raw sunflower seeds of course -and I used my last Hubbard taken up from the root cellar from last summer -under the right conditions those beauties last forever!
OK so it's not sourdough, it's not even yeasted. But and this is a big but, i swear it is the best damn cornbread EVER!
In fact, I have just vowed to myself that I can only make this for a special treat because over the course of just today I have lost all reason and have eaten more of this cornbread than i care to admit!
This is Rosemary Olive Oil Sourdough from Nancy Silverton's book. I used the starter that I have been growing since Feb - my first one (not Nancy's formula) and I have to say I am proud of this little starter! Oven spring!
I tried the La Cloche top on a preheated stone for 20 minutes. I sprayed the top of the loaf and the inside of the La Cloche top when I put it in and boy did it get crispy!
This is the second bread that I've baked with my white sourdough starter and it is mmm-mmm good!
This is the Mill Loaf that is in Dan Lepard's The Handmade Loaf. Which I might add is a beautiful book!
