I tried a new recipe for sourdough bread.
I started in the morning making two cups of starter — in the afternoon it seemed bubbly enough to start the bread dough. I made it with half whole wheat and half regular flour. Amy helped me a little here and there, and we decided to make a little loaf out of the piece she was kneading. Hers came out prettier than mine — I think I needed to slice the top of mine more deeply.
It’s pleasantly sour, but not too much, which is fine because it’s not the sour that interests me in sourdough, but the health benefits.
The crust and crumb are both quite nice — this would make good sandwiches as well as breakfast toast or dinner bread.
