I started a new starter about 3 weeks ago, using fresh milled, whole wheat. I was worried about it as 5 days in, it still was doing nothing. Day 6, it went nuts. :) It smells unlike any other starter I've smelled before. It has a sweet, fruity smell with no notable sourness. However, I baked my first two loaves this weekend and they have a very pleasant sourness.
The image is of my first loaf. I've baked all kinds of things since I was a young boy, but this is my first ever true sourdough. I was quite pleased!
Keep baking!
-Gordon
I've always been a baking addict but I think this has ramped it to a whole new level :)
The loaf looks perfect.
I was quite happy with it
The bread looks very good and the porosity is very nice for so young starter.
Happy baking!,
Joze
I'm hoping to get that holey crumb as time goes on.
the holes thing is more to do with technique than sourdough. I can achieve an open, holey, glossy crumb with normal dried yeast or a natural yeast. (Although I don't as it doesn't sell well where I am, so my sourdoughs are more like yours, or with even less holes)
See some of Trevor Wilsons stuff at http://breadwerx.com/ for more details.
-Gordon
Going to check him out, now. Although I normally prefer bread as I had here, I mainly want to prove to myself that I can do the holey ones, too. :)
Congrats.
Much appreciated
That is mouth watering, and that's an understatement.
It was, indeed, quite tasty :)
I was successful in capturing some wild yeast this summer - after years of trying. I love it. Great fun, and your bread looks wonderful!
Glad you were successful. Best of luck to you!!