I always like the positive approach. If have been able to progress with sourdough, the starter is really developing nicely. Last week I made my first sourdough from this starter, also somes pain ancienne. You can see that the crumb of the ancienne looks nicer (left), but the sourdough has more taste.
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Today I made another sourdough, but used a flour called 'grobbe' to make the final dough. According to the label from the mill it contains: rye, line seed, corn and a few other things I cannot find the translations for. I basically followed the recipe for the Oregon Trail (The Doctor's Sourdough Bread). Happy with the result, the family judgement will be tomorrow at a birthday party!
This bread really asks for a lot of attention, but it is well worth it. Keep on baking!
Cheers,
Jw.
Your loaves look great. Did you bake any with a cloche (improvised is fine)? I'm getting a lot more spring with my SDs ever since I've been using my makeshift cloche.
--Pamela