Sourdough bread again

14 September 2010 § 5 Comments

Yesterdays bread turned out much nicer, than the bread before. I added more rye and less spelt, this time. While it was rising I added more water because I had the impression that the dough was to stiff but then I had to add more flour, too… The bread is very good. Good crust, light interior.

The sourdough has not been in the fridge yet, because I am baking at 3 days interval at the moment. This time though I had a very sour, vinegary starter and I feared that the bread would be too sour, but it turned out wonderful. Dark and light 🙂 I have the impression that the sourdough matures. This time I poured out all of it to bake, for continuing I used the dough that was stuck to the walls of my glass container. It is plenty enough. I have not washed the glass since the start, on the top part of the glass the dough is dry. I guess that I could use it as reserve in case my sourdough dies one day, I have to do this soon though if I don’t want it to get moldy (or mouldy??).

Next time I’ll try the dish towel method for forming the loaves.

Advertisements

Where Am I?

You are currently browsing entries tagged with Pre-ferment at No & every thing.