Going for the purist version, especially for my first sourdough, was probably a mistake. The San Francisco loaf did not rise the least in the oven and I undercooked it - it became a somewhat doughy, very dense mass of sourdough. Still tasty, mind you, but nothing like the lean bread in airiness. Next time I may have to add in some instant yeast after the starter to get those pockets a-forming. The Whole Wheat fared much better, as evidenced by the photo above. Neither loaf really had much sourdough tang; I will assume this is due to my starter being fresh.
02 January 2011
Sourdough is Hard, Let's Go Shopping
My sourdough starter decided it was mature enough to enlist in the bread-making army a few days ago. For a fresh recruit, it didn't do a bad job. Now, sourdough starters are hard work. Not in a prison sentence, manual labor kind of way; it is more like taking care of a small child for the first week. You have to stir it a few times a day, feed it every few days, and keep a careful eye on it. It took about 8 days to go from a small pile of flour and pineapple juice to a mother starter that now sits in my fridge, to be picked apart and used in any future sourdough breads.