…sourdough bread. It is the morning after my sourdough class and I am back on track. After a few weeks of aesthetically embarrassing loaves, here are some decent looking sourdough bread. The one on the left is made with 100% starter (equal parts water and flour left to ferment for several days). The dough was quite sticky and required treatment with ‘kid gloves’ so that the baguettes (the two back loaves) and the banquettes (the two front loaves) could form the appropriate texture of crumb and crust ratio.
The bread on the right was made with 60% sourdough starter and was a dense loaf. The gloves were off to handle this bread. We were instructed to beat it with a rolling-pin 4 times in a 40 minute period. I think I enjoyed it too much as people gave me a wide berth when I pummeled the bread and beat the active yeast into submission. UFC boxing has got nothing on the baker who takes artisan bread baking seriously.
And the verdict of the taste test…I found the rough-handled bread ‘in the right corner’ with 60% starter to be more tasty than gently handled bread ‘in the left corner’. I guess what can be said about this bread is that you have to “treat them mean, to keep them keen (tasting)”