Toot, Toot … I’m starting to get the hang of it. Baking sourdough bread that competes with the “real thing” from San Francisco is challenging. But success is coming my way. I started a sourdough starter over a month ago and have been relying upon King Arthur’s recipe and ingredients. Seems simple enough: Combine some starter with flour, water and a touch of salt. Then let it rise and bake it. This seems more magic then science and I have had a modicum of just okay successes. While working on my last attempt I nearly trashed the dough because it seemed as if the starter had failed. I left it on the counter overnight and in the morning it had tripled in bulk. So with revised enthusiasm I finished it off and Eureka. As close as possible to the best thing. It was a great accompaniment to our steak & lobster New Year’s Eve dinner. Boudin, watch your back! Theres a new baker in town. Pics as proof:
Posted on: Fri, 02 Jan 2015 19:52:48 +0000