Removal was 40 minutes later where I allowed the loaf to cool for a couple of hours. I'll point out here that oven spring was good. The resulting bread is the best I have ever made with a delicate moist crumb that millions of times better than something bought. I posted this as so many people seem to not know what to do with the excess starter, myself included. Now this may not be a sourdough loaf, but it sure is good until I get the hang of the real thing, but apart from that, the aim was to do something other than throw good flour down the drain.Enjoy and thank to all that have helped so far in this edible hobby.Ashley
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from what would have been thrown away. As your starter gets more frisky the bread will get better.
Nice baking.
I'm sure you're right here as that seems to be the case with each and every loaf now.
Plus you will not need to use any commercial yeast!
Hi Ford. The use of commercial yeast was intentional on this one as it was leftovers I was using and I'm sure that they would not have had the oomph to create anything other than a brick. Who knows though. Trial and error with me at the moment.