Wednesday, March 26, 2008
The Matrix
I promised to post a photo of the crumb structure (aka "gluten matrix" if you're a bread geek) from my next loaf of sourdough. As several of you pointed out, I never photographed my last sourdough after it was cooled and sliced. Well, here you go. This batch used the same starter, but had a little bit of whole-wheat flour added to the sponge. Bread porn at its finest!
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17 comments:
Looks good. Mine was fine smooth looking, had no holes. I am going to make some more tomorrow. I have it our getting warm. I smelled real sour.
give it enough time, this loaf took 14 hours to double after shaping!
Hi John, if one was looking for a more "airy" bread, what would they have to do? I guess the best way I'd describe it is bigger air bubbles? Thanks!
well, im not sure. i'm not a big baker, other than making a mean sourdough. Maybe the audience can help!
Beautiful!!!
I started using sourdough in about 1964 when a friend gave me a starter that was purported to be 96 years old at the time. I mainly used it for pancakes but gradually moved to bread using several different recipes. Although I got lazy and eventually let my starter go bad, my daughter still has some of it and makes pancakes every Sunday. Anyway, I'm now in the process of trying your method and am really excited!
My husband's aunt actually wrote a sour dough cook book years ago that is pretty fun. She passed away last year (at 90-something), but I think I could probably find a copy if you're interested (my treat, of course).
Hi chef!
your bread is beautiful! no need for larger bubles...
Thanks! That's very kind of you.
Yes, all modesty aside, I think it has the perfect texture. Crunchy crust and chewy, light interior.
Bread porn. Haha!
hey! on second view, i DID discover on large hole on the front slice.. it's located sort of in center right.. ;)
Hi John, according to my goonie friends at somethingawful's goons with spoons, a more wet dough will allow for bigger air bubbles resulting in a more airy dough. Just thought I'd share this since I'd asked earlier!
thanks! that makes sense.
I'm a man who enjoys his bread, and this certainly is porn for bread lovers. :)
Ok, I found an extra copy of the sour dough cook book, so how do I send it to you?
By the way, I'll be out of town for a couple weeks so it might take me a while to get it sent off.
send me an email: foodwishes@yahoo.com and I will give you the info. Thanks, my generous friend!
Did Jackie reynoldsever send you that sourdough cookbook? K would like to know where can i buy one? Please post the author and title, or give me the info? Please.
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