I have been having some decent results lately with 'plain' 3 ingredient
sourdough thanks to ideas planted in my head by Dick Adams. My market
likes it also.

I needed to do a refresh on my starter yesterday so just made up a small
SD loaf using unbleached flour that turned out nice. I got a nice rise
out of it.

I also made a few Baguettes and a 'French loaf' out of SD the other day.

I made a 70/30% by volume Dark Rye to Unbleached flour '4' ingredient SD
rye loaf that well... it was late and I was almost asleep and I put it
in too big a pan and didn't cut the top so it grew outward instead of
upward in it's 8 hour rise. I knew better because it was fairly 'wet'
so needed containment. It still came out with a nice crumb and taste.
The crust is crisp and it has a really nice sour kick to it. The shape,
well... Can't always have 'pretty' bread or just show off the 'pretty'
loaves. I guess you could call it a blowout. LOL!

I have 11 new photos up he http://www.mikeromain.shutterfly.com

What have you folks baked lately?

Mike