on your mark, get set, starter....
Three loaves from a sourdough starter came out of the oven yesterday. My favorite was a Country loaf which is the size of a slightly deflated volleyball. Bakers let these "artisan" loaves ferment in baskets (bannetons) which is the source of the pattern on the crust. We also did a chocolate cherry bread which was pretty outrageous. We opted for the small balls (boules) of bread rather than a loaf. Not pictured was a loaf of Rosemary Olive Oil. I decided to skip dinner last night because of all the bread I ate.
Three loaves from a sourdough starter came out of the oven yesterday. My favorite was a Country loaf which is the size of a slightly deflated volleyball. Bakers let these "artisan" loaves ferment in baskets (bannetons) which is the source of the pattern on the crust. We also did a chocolate cherry bread which was pretty outrageous. We opted for the small balls (boules) of bread rather than a loaf. Not pictured was a loaf of Rosemary Olive Oil. I decided to skip dinner last night because of all the bread I ate.
