Fresh Out Of The Oven

Friday night, and another sourdough baked. I keep trying to refine the same recipe. I think the dough may have been a bit wet this time, but the levain starter was amazing. So each new bake gives me something else to think about. I think the bake was a bit hot and long this time as the crust started to get pretty dark - not burnt, but getting close. But maybe this is an appetizing part of an rustic home made loaf of bread.
The smell is always amazing when baking at home, especially with my own sourdough starter. The aroma of sourdough as it bakes is delicious, but then having to wait till the bread has cooled to allow the crumb to develop kills me. The anticipation is brutal, but always well worth it. I hope you enjoy the photos.


And this is the crumb of my sourdough from last week!

Home Made Sourdough

For the last few weeks I have been raising my own sourdough starter...and baking many sourdough loaves. They taste amazing, and it is a lot of fun. I am finding the process of baking sourdough to be one that is similar to brewing. The way you deal with raising the yeast is quite similar, and I always get that sense of amazement when I see that there is something alive in my bread! The sourdough liquid levian adds an amazing flavour to the bread, the first loaf worked perfectly and had the exact delicious characteristics that you would expect from sourdough.
It is going to be an interesting hobby to continue with to try and refine and get the best our of my bread.