https://www.theperfectloaf.com/beginners-sourdough-bread/print/10711/
Great thing about this recipe is that 3 flours are used in the bread giving great texture and tooth to the final product. My starter was super active when I began this morning and resulted in nice rises, a nice overnight ferment and sizable loaves. I only have one Dutch oven so the second loaf had more time to grow. I might just leave them to rise longer as more airy pockets and less dense loaves. Honestly, these were fantastic with a slight tang to them. I’m sure that will get better as my started matures.
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