my first sourdough loaf... as i suspected since the starter was only a week old, it was not the strongest of sourdough i've ever had, but it was not bad. tasted more like a french bread with a slight sour. my family ate it up!
I'm brand new to this site, and WOW! Awesome stuff. I had never really ventured out online to find bread baking forums before. I just kind of did my own thing and learned from people along the way (mainly my father, who's an excellent baker) and cook really only for myself and my girlfriend. I have baked professionally in the past, but now have my own business in the financial markets and get to bake at home whenver I want, which is awesome. I plan to keep a little blog here with some pictures of breads I bake. Just a fun place to keep a journal of that p
I created a delicious spelt starter at the beginning of February and made some great loaves from it recently.
success!
Hi I'd like to share with you all my Bread with Olives recipe. I'm new to thefreshloaf.com, just discovered it with the links from here that the recipe got on my blog.
Bread with Olives
Thank you Jane, JMonkey and Tom,
I finally had sucess getting decent (not as big as Jane's) Holes in my whole wheat Sourdough!!! The taste was definitely much superior to my previous attempts :)
I also made a hazelnul & a seeded bread with same dough. They looked gorgeous but did't have any impressive holes:
My staple bread for the past couple of years has been a miche. I started doing the BBA recipe with half bread flour and half KA whole wheat flour. Lately I've been experimenting with different blends of organic and sifted flours. I haven't yet settled on one recipe and change things every time I do it lately, but I thought I'd describe this basic recipe.
Well, I am not losing my mind, at least not over some carda-whatever. I have a picture of a label in my camera-phone that I will have to upload if I can figure out how. The label on the containers of carda-whatever are actually spelled wrong! HA, no wonder I was confused.
