doughnut wrote:
On Feb 1, 4:13 pm, Mike Romain wrote:
I am really pleased with my homemade sourdough starter that is now 8
months old. It has become nicely predictable so I can end up with the
type of bread I am aiming for that day. I am learning the times vs temp
of it's moods and tastes also.

Nice looking breads Mike! I know from experience how rewarding it is
when you finally "get" how to work with sourdough.Of couse that being
said, one of the reasons I love this hobby is that there is always
something new to learn about it.
Sharon

One nice thing about fresh bread is no matter if it doesn't turn out
like it was 'supposed' to, it still tastes good.

I just finished smoking up a pickled brisket rubbed with cracked peppers
and spices for homemade pastrami or Montreal Smoked Meat and am growing
a rye Sourdough starter for Reuben Sandwiches tonight. I still have to
steam the brisket today while the bread is rising. One last grow coming
up, then loafing. I am aiming for 60% dark rye and 40% unbleached flour
by volume so it should be a nice dark one.

Mike
Some bread photos: http://www.mikeromain.shutterfly.com