Wednesday, October 4, 2017
My Sourdough Bread Adventures, Part 2
This Monday, I've made a second try, the result is above:)
I was asked why I keep my starter in the fridge, the reason is that I went away for a week and that's the recommendation they give on one of the websites I linked to. Anyway, staying in the fridge didn't cause my starter any harm, quite the opposite - it was much more bubbly and smelled more sour, if you know what I mean:)
This time I simplified the process as follows: I didn't make any leaven, just put the starter in a clean container, fed it and let stand at the room temperature for a day. The I used the half of it for my next loaf, the rest went into the fridge again.
I loosely followed the instructions by Clever carrot and added olive oil, but less flour than he called for. I also only used normal wheat flour, a mixture of white and whole grain. I let the dough rise overnight and it rose quite well, but after I shaped the loaf it deflated and stayed pretty much deflated even after an hour or so when I put it in the oven. I have come to the conclusion that next time, I'll let it rise until it doubles or close to it.
As a result, even though I find that my second loaf tastes much better than my first one, it's still quite stodgy inside:
I also discovered that it tastes much better the day it was baked than afterwards and doesn't keep that well. Also, Housewife Outdoors, thanks for the baking tip, I baked it on a tray this time with some water in a bowl for moisture. It's much more convenient (and less dangerous:) to bake it like this!