Wanted an extra loaf as a gift, so I made double the dough and divided it. Took maybe 15 minutes longer than just one loaf would have, so pretty quick and easy.
I cut a different pattern of slices into yesterday’s loaf before its second rising, and I thought the result was particularly lovely.
Evidence for my previous post:
Today’s sourdough rose especially well, and now I’m really looking forward to quality control. (Update: Delicious!)
It was @jackieLbrewer’s turn to bake bread today. (We are both pretty jealous of our turns. Fortunately, we both bake excellent sourdough bread.)
Here’s today’s loaf.
Very yummy, if I do say so myself.
Happy Valentine’s Day to my sweetie, @jackieLbrewer!
Soon to be flourless chocolate cake.
Today’s bread: 2 c Bubbles (our sourdough starter); ¼ tsp each salt, acidic acid, citric acid; ¾ tsp diastatic malt powder; 1 T olive oil; 2 T local wildflower honey; ⅓ c each rye, semolina, spelt, barley flour, quick oats; 1 c bread flour; 1⅓ c whole wheat.
My sourdough bread is always delicious, but this loaf came out especially photogenic as well. 🍞
Jackie suggested that I make these sourdough cinnamon rolls instead of having her bake me an apple pie. So I did. But I’ll want an apple pie soon enough anyway.