got to retry our other breads with sourdough now!
on the left, rosemary raisin bread. on the right, multi-seeds which we have done countless times.
both were done using sourdough starter.
i realized some folks don't like the tangy sourness of sourdough bread. one of the way to control this is not to use a pre-ferment and let it sit overnight. unfortunately i realized this after baking these 2 loaves. so will explore this next baking time.
i think sourdough bread will compliment savoury fillings, say ham or bacon etc, where the saltiness from the meat neutralizes the sourness of the dough. oh well, so many things to try, so little time!
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