Busy Bea Baking…

Let them eat cake.

Well I see nothing wrong with that, although bread is probably healthier. Here are my latest sourdough creations from the Artisan Bread Making program:

100% sourdough starter Photo by Kimberley (c)2013
100% sourdough starter
Photo by Kimberley (c)2013
Photo by Kimberley (c)2013
Photo by Kimberley (c)2013
Photo by Kimberley (c)2013
Photo by Kimberley (c)2013

Sourdough starter is the smelly slop made by combining flour, water and naturally occurring yeasts. A sweetener of some sort can be added to kick-start this process.
The mixture is left to ferment for a period of time and then added to bread recipes. The lactic acid formed during fermentation gives the bread (and its name) the sour taste.

I made use of the discarded sourdough starter and made a sweet whole wheat bread. The recipe called for honey but I didn’t have any so I used maple syrup instead. It resulted in a lighter-coloured bread.

Photo by Kimberley (c)2013
Photo by Kimberley (c)2013
Photo by Kimberley (c)2013
Photo by Kimberley (c)2013
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