Really. I started a few months ago with the New York Times "no-knead" bread recipe that uses commercial yeast and sits in the fridge all night. I started experimenting with my own starters, and now I ferment a new batch everywhere I travel. The one I started in Spain is ridiculously active, while the one from Maine is decidedly less so. It's fascinating.
Anyway, I can make a mean plain-jane-white sourdough and a pretty decent cherry chocolate sourdough. Looking forward to learning more about the science and more interesting recipes!
- jbirneydumb's Blog
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what they are doing, you have some pretty fantastic results! That is one gorgeous loaf! And welcome to TFL!
and the bloom and gringe very nice too. If it tastes half as good as it looks then it is a total winner.
Welcome and Happy Baking