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Another pair of loaves to start the week.
Accurate repetition yields consistent loaves when the starter is happy.
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These had cooled enough to take one to work again. Coworkers really appreciate the treat when I do.
Made with 25% heritage grain for the flavor and protein.
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Baked on tonight
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And the money shot
Beautiful loaves, as usual, and I'll bet they taste as good as they look.
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I traded some of my Sourdough Starter ,for that custom cutting board ! Looks like a pair that beats a full house. Some of my starter is now in Minnesota..lol. Bread is fresh and hot too
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And the money shot !
Looking tasty, and good on ya for sharing the joy!
Yeast water 86% Rye 13" Pullman loaf, freshly ground Danko Rye.
I love the flavor and texture of bread made from duram flour, and this is 90% extra finely ground duram flour called semolina rimacinata. I make poolish, as well as a levain and also use raison yeast water.
I’ll have to try some of that flour. Iam baking 2 sourdough loafs as we speak…33 hour soak in the fridge..never waited that long before….but life got in the way….Quote:
Originally Posted by evnpar
