Ten days after the feeding process I've made a sourdough loaf.
I must admit I'm very impressed with both the taste and textures the sourdough affair produces. The crunch from the crust is a great sound coupled with its distinctive well-done tang. The interior is soft, but not to the extent of a typical white sandwich loaf. There is an great aroma too.
This is actually my second attempt at making a sourdough loaf. The first one went in the bin, it was both under-proved and under-baked. In other words, a failure. Technically then this is my first ever 'edible' sourdough loaf.
First stage was to take some of the starter, 4 fl oz (115 ml), mix it with 9 oz (255g) of strong bread flour and 10 fl oz (284ml) of luke warm water. I used white flour on this occasion, my next loaf will be a blend. This was covered and left at room temperature to begin fermentation. This took a good six or so hours, however I wasn't available to do stage two until 12 hours and it seemed quite happy still bubbling away.
- Written by Stuart Edge
- Category: The Sourdough Project
- Published: 17 November 2013