Just wanted to share with you all my first sourdough made from a starter using Peter Reinhart's recipe for Whole wheat sandwich loaf.
Check out pics here:
http://picasaweb.google.com/nimmenon/Baking?authkey=Gv1sRgCPmE-tv499yVygE#
This site has been a wonderful resource.
Those look awesome! Okay, now I'm hungry...
Thanks. I am glad somebody clicked on the link. I could not figure out a way to upload the pics directly.
The boule was perfect in terms of the crust and the inside, but in the loaf I felt that the lower part was a bit dense. It was much more of a closed crumb there.
I wonder if anybody knows why that happens with the exact same dough...