Finally!

by Heidi Egerman March. 21, 2019 610 views

I received the sourdough starter from my sister over the holidays. I made sourdough pretzels which turned out quite well. My bread, on the other hand, was one failure after another. The bread was edible but very unremarkable and never seemed to raise properly. Every week I would try a new recipe, as I fed my starter religiously. Although this recipe only calls for 1/4 cup of starter, it is what I’ve been looking for.

This loaf and my tenacity to create something I’m proud of was been inspired by Russell Smith, our resident 'master in the kitchen'. Thank you! Next up - bagels.

Here is the recipe if you are also inspired. I wish I could send you a jar of starter.

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Laurie Madsen 1 year, 7 months ago

Looks wonderful, how did it taste?
How was the texture?

1 year, 7 months ago Edited
Camellia Staab 1 year, 7 months ago

It looks delicious and I too wish you could send me some of your starter.

1 year, 7 months ago Edited
Russell Smith 1 year, 7 months ago

Beautiful looking loaf and photograph. Have you ever tried "retarding" or putting the loaf in the fridge for 12ish hours? With the recipe that you used it would be a neat way to see the differences in flavor . After the shaping take and put in the bowl or colendar that you are using for that step. Then put that inside of a grocery bag tie it up and set in fridge for 8-12 hours. It will rise just a bit but most of the action will come from the bacteria because the yeast goes dormant. Then take it out let it warm up for an hour or two before baking. I do have one question for you because I have not used a cold dutch oven yet to bake in ( I preheat mine in the oven). How does that effect the crust is it thicker or thinner?

1 year, 7 months ago Edited
Heidi Egerman Replied to Russell Smith 1 year, 7 months ago

Thanks Russell,
I will try 'retarding' using this recipe. This recipe called for the heated dutch oven, which I used. Might be interesting to try it without heating the dutch oven. I'm enjoying experimenting with this. This turned out with a thin, crisp crust. Very good.

1 year, 7 months ago Edited
Russell Smith Replied to Heidi Egerman 1 year, 7 months ago

Ah I mis read the recipe I thought it was a cold but it may have been another one that I was looking at just prior to reading this post.

1 year, 7 months ago Edited
Sherry Hill 1 year, 7 months ago

when a photo makes me want to rip into it and eat it, well done..

1 year, 7 months ago Edited
Heidi Egerman Replied to Sherry Hill 1 year, 7 months ago

Wish I could share with you all. It is hard for me to resist. I've had to hide it from sight in the kitchen. grin

1 year, 7 months ago Edited
Berckmans Peter 1 year, 7 months ago

Well done, on the bread and the picture

1 year, 7 months ago Edited
Heidi Egerman Replied to Berckmans Peter 1 year, 7 months ago

Thank you! I love taking stills like this one where you can really control the light. I envy those street photographers who can make things look so great.

1 year, 7 months ago Edited
Jay Boggess 1 year, 7 months ago

Lovely loaf and camera work!

1 year, 7 months ago Edited
Heidi Egerman Replied to Jay Boggess 1 year, 7 months ago

Thanks Jay.

1 year, 7 months ago Edited
Jay Boggess Replied to Heidi Egerman 1 year, 7 months ago

Always a treat, Heidi!

1 year, 7 months ago Edited
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