After the wheat bread not acting the way I expected it to I decided a test bake of a bread I am making for Thanksgiving Dinner was in order. This is different in a way because I will not be making full sized loafs but rolls. The full size loafs gave me an idea of the way this starter would act.
This bread bakes up darker than most of my other breads because of the extra sugar in the currants so while it looks a bit overdone I should have pushed the bake just a bit more . It gives a slight bitterness to the crust that plays nicely off the sweetness of the dried currants .
I had issues decided inbetween one and two for the one I liked best so I decided to include both.
This is also a quick (by sourdough standard) rising bread because I can get it done in just an afternoon with no rest in the fridge . This is a rather moist loaf that when stale or a bit stale should work quite well as french toast or even toasted with some goats cheese on it .