Tartine Bakery Country Loaf ... Sourdough (sigh)
You know me, and giving up.
I don't.
I've tried several 'traditional' sourdough recipes, since I decided to make my own sourdough starter in the summer of 2015, and met with nothing but failure. I blamed the starter, but then I had problems with the new one too ... probably a case of using the starter before it was ready.
I've learned through the process, sacrificing a lot of flour (all purpose and bread) to the bakery gods. Until I finally got this baby. (SO so proud.)
I think this latest bake is pretty good. I used a recipe I found online, complete with step by step pictures of each stage. My pre-bake loaf was a bit slacker than the one in the picture. As you know, I don't have a digital scale, just an old fashioned one that's not very accurate so I'm sure my bread and flour amounts are off. Still, I was able to produce a decent loaf. Good colour, decent rise and I think the crumb is comparable to pictures I've seen online. So, I fed my starter (it's over 2 weeks old now) and tossed it in the fridge to wait until I get inspired to bake with it again.
NOTE: Better pictures of the crumb have been posted from my second attempt. (12/11/2016)
I gots an ear on my loaf even with my crappy serrated knife to make the slashes
I MAY bake next weekend, I may not. I wish I could afford to buy a new scale. I should really invest in a lame or, the next best thing, a package of straight razor blades (10 for $16) but they're luxuries at my current financial state. So, I'll have to muddle along the best I can.
No bench scraper but my offset spatula works for shaping the bread into a boule.
Pineapple juice (canned NOT fresh) and whole wheat starter, after 2 weeks of feeding
I don't.
I've tried several 'traditional' sourdough recipes, since I decided to make my own sourdough starter in the summer of 2015, and met with nothing but failure. I blamed the starter, but then I had problems with the new one too ... probably a case of using the starter before it was ready.
I've learned through the process, sacrificing a lot of flour (all purpose and bread) to the bakery gods. Until I finally got this baby. (SO so proud.)
I think this latest bake is pretty good. I used a recipe I found online, complete with step by step pictures of each stage. My pre-bake loaf was a bit slacker than the one in the picture. As you know, I don't have a digital scale, just an old fashioned one that's not very accurate so I'm sure my bread and flour amounts are off. Still, I was able to produce a decent loaf. Good colour, decent rise and I think the crumb is comparable to pictures I've seen online. So, I fed my starter (it's over 2 weeks old now) and tossed it in the fridge to wait until I get inspired to bake with it again.
NOTE: Better pictures of the crumb have been posted from my second attempt. (12/11/2016)
I gots an ear on my loaf even with my crappy serrated knife to make the slashes
I MAY bake next weekend, I may not. I wish I could afford to buy a new scale. I should really invest in a lame or, the next best thing, a package of straight razor blades (10 for $16) but they're luxuries at my current financial state. So, I'll have to muddle along the best I can.
No bench scraper but my offset spatula works for shaping the bread into a boule.
Pineapple juice (canned NOT fresh) and whole wheat starter, after 2 weeks of feeding