Another Carl attempt
 

I never had had the time or the patience to go through the learning curve
for bread baking. Now having said that I dearly love the taste of Sourdough
bread.


Recently, for the second time I went here

http://home.att.net/~carlsfriends/

And picked up some of their sourdough starter N/C.


Yesterday was my second attempt and I used a stiffer dough than the first
time.

This batch was 1/2 bread flour 1/2 AP flour.

The ingredients were simple, starter, water, flour, salt,

I started the sponge @ 11:00 AM and the loves came out about 6:30 PM

Here is the bread after 3 minutes @450 ready for a spritz.

http://i41.tinypic.com/9940b8.jpg

After 15 Min @ 450 - reduce to 425 for 20 more

http://i43.tinypic.com/33w1wqx.jpg

finished and ready to cool

http://i44.tinypic.com/v5wlyr.jpg

Decent texture (crumb)

http://i44.tinypic.com/de6xps.jpg


I need to work on the crust texture as well as the color shaping and of
course photography.

The flavor was as good as I have tasted.

Later this morning - French toast - I may microwave dry (make stale) for
some bread pudding.

Dimitri (normally on RFC

Another Carl attempt
 

On May 4, 2:12*pm, "Dimitri" > wrote:
> This batch was 1/2 bread flour 1/2 AP flour.
>
> The ingredients were simple, starter, water, flour, salt,

Might be interesting to know the ratios and a little more about the
method you used. The loaves look pretty nice for a first attempt!
Certainly better than mine turned out!

Another Carl attempt
 

"Yah Evets" > wrote in message
...
On May 4, 2:12 pm, "Dimitri" > wrote:
> This batch was 1/2 bread flour 1/2 AP flour.
>
> The ingredients were simple, starter, water, flour, salt,

Might be interesting to know the ratios and a little more about the
method you used. The loaves look pretty nice for a first attempt!
Certainly better than mine turned out!


First make up a sponge and let it sit at 74 - 80 degree draft free place for
24 hours:


Starter - 2/3 cup
Water (dechlorinated) - 1 cup
White flour - 1 1/2 cup

Final dough:

Water - 2 cups
White flour - 5 1/2 - 6 1/2 cups
Fine sea salt - 1 T


Probably every bit of the 6.5 cups 1/2 bread 1/2 AP flour.

Dimitri