Its time to start starting loaves with the sourdough starter I started a month ago.
Actually, I've already started, I just wanted to start with a startling sentence.
My second loaf of South Florida sourdough just came out of the oven, and it looks better than the first. It was also easier. I used a "sponge" method on the first, where I put the starter into flour and let it rise, then kneaded in salt and more flour and let it rise again. The baking process was flubbed when I didn't flour my surfaces enough and dough stuck everywhere, fell, and folded in the wrong places. Oh well. This second loaf I did with the no-knead method I use with commercial yeast. Mixed my flour and salt together, mixed a cup of sourdough starter with water to make the needed amount of liquid, and combined the two to make a lovely dough. Let it rise all day, shape into a loaf, rise some more, and bake in a dutch oven. It looks wonderful, and I will be tasting it in the morning.
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1 comment:
You're making me hungry. :) Almost called you the other day, as Dana's going to be in Orlando later this week. But, then I Googled your location and saw you were 4 hours away.
Hope all is well!
gad
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