I have owned a copy of Bread Alone for many years, but I always use one of the breads that rely on a poolish. Decided to set up a chef and then a starter using the directions in there. These are my first two loaves. The taste is not particularly sour, more nutty but excellent. very chew crust. Surprisingly dark inside. I used KA Bread flour for the main dough and KA Whole Wheat for the starter. I am interested to see what the second batch does, after letting the chef rest for 24 hours. anyway,I can't figure out how include a picture but I still looking. PhilipG
Click on the FAQs link at the top of the page for information about posing photos.
Paul
I seem to be dumber than I thought. I get to the instruction where it says select the image io include it. bu I don't know how to select the image. sorry.
OK, I think this is right.
Congratulations on your new sourdough starter! Your loaves look great, nice volume and your description of nutty flavor sounds very appealing.
Thanks for the nice words. I can remember futzing around with starters about 15 years ago but at the time my travelling schedule didn't permit me much success. About the third time I came home from a one week job that turned in to two weeks and found this amazingly smelly "stuff" in the back of the fridge, I gave up. Now I don't travel anymore, maybe I can get serious about it. PG