Been working on my own sourdough formula named after where I live and from where the culture was grown. It's not finished so I won't be releasing the formula just yet.
Turned out very well this time although I think I need to increase the hydration a tiny bit as I want a more holey crumb. Maybe make the levain a bit more stiff for increased sourness too.
On another note, I'm moving to Toronto in 5 or so weeks for my 2 year Baking and Pastry course. My new apartment only has a small gas oven. I hear those don't work too well for bread baking. Oh well I guess the huge steam injection ovens at school will have to suffice haha.
- jombay's Blog
- Log in or register to post comments
No apologies needed for those loaves.
Great looking bread! I look forward to the formula when you are ready to share.
Look gorgeous and yummy!
Salma
Any bread that nice is ready for prime time! Love the scoring and nicely done crust.
Toni
Beautiful loaves, great crust and crumb. Now where's the butter or brie? And, I second, bring on the recipe----you tease!
Bernie Piel
Beautiful breads!! Where are you going to school in Toronto? George Brown?
Yes I'll be taking the Baking and Pastry Management course at George Brown. Can't wait to start.