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 loaf has citric acid, acidic acid, salt, diastatic malt powder, boiled cider, olive oil, and honey. Oh, and it has oats, spelt, sprouted whole wheat, medium-grind whole wheat, barley, rye, einkorn, semolina, bread flour, and prairie gold flour. And, of course, it has Bubbles, our sourdough starter.
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.
Loaf fresh out of the oven:
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. 🍞
Since drinking some scotch fermented with a wild yeast found on some barley, I’ve been meaning to feed Bubbles (our sourdough starter) some barley flour, in the hopes of finding her some new playmates. Today I did.
One of Jackie’s coworkers
One of Jackie’s coworkers at the bakery had less than a loaf’s worth of dough, so she made this sourdough snail.