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. 🍞
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.
Bubbles likes the heat. Look how lively she is!
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.