A new sourdough bread recipe

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.




Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s