My sourdough starter had been doing quite fine the past few days,as I had been paying closer attention to refreshing it lately. It was so lively yesterday morning I decided to make one of the recipes in Reinhart's BBA.
I was driving like a mad-man to get home from office (as best a mad-man Singapore's traffic laws would allow) anticipating my bread-baking adventure. I had to make a quick stop-over at the grocery as I had wanted to get some sharp cheddar cheese.
My wife was wondering why I had gone into the kitchen and started to mise en place in my shirt and tie. I brought out my starter from the fridge to take off the chill before I changed clothes. After which, I dove into my baking. And here is the result...
I was so pleased with the results, I nearly ate half as soon as they cooled. I brought one to the office today and was quickly consumed by my team with a few gulps of coffee. Seeing how my staff enjoyed it was even far better than great taste of the bread itself.
Very satisfying indeed!
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Those loaves look very nice and cheesy, and I'm sure the chives add a nice hint of onion flavor. I assume the potato is just for lightness.
--Pamela
The recipe calls for 8 oz of potato as compared to 18 oz of flour. And yes, it does lend to a lightness of the dough.
It was a very good balance between the cheese flavour and the onion scent from the chives. I can imagine how much better it would have come out if I used a wood-fired oven like they use in Bennet Valley. Alas, with our tiny doll-house sized condos here, a wood-fired oven would be a luxury (and a nightmare to the fire brigade!).
Cheers!
Bennett Valley is in my town of Santa Rosa. They make great breads, but I prefer my own for obvious reasons.
--Pamela