Peter Reinhart's Artisan Breads Every Day
Tags:
Recipe Review
southerncooker from Boomer, NC
This was my first attempt at making sour dough bread and I am extremely pleased with the results. I made the seed starter and then the Mother starter and finally this bread. I decided against the purist formula for my first attempt and added a bit of yeast. Next time I'll try the purist form. The bread had a wonderful texture but not the real sour taste of sour dough bread. I think trying this one again without yeast may give it more of that flavor or maybe an older sour dough starter? I love the crispy outer crust and the lovely soft interior. I baked mine in one large round loaf and on my baking stone. I prepared the oven for hearth baking. I plan on keeping my Mother starter and feeding it so I can have sourdough bread more often. I know my hubby and son will like that since they both love sourdough bread and it's expensive if I can find it at all here.
Comments
Login or register to add your own comments.