Sourdough, and Yeast Water Combinations  From Sour to Sweet and Way Back Again
Previously, I posted details on the loaf I use as a 'standard', for purposes of testing. Link:A Standard KISS Loaf, or Keep It Simple Smiley The Fresh Loaf
In that post, I gave a table for three basic types of loaf - White Sourdough [WSD], Yeast Water Levain [YW], Sourdough & Yeast Water Hybrid [SD&YW].These three basic types were shown with there formulae given in two batch sizes, 680g and my 'standard' 478g
In this post, I provide photos of these 3 types, as baked in my standard nominal 478 gram size. At the end is a fourth type loaf, which I will simply call "Aged-SD". The four loaves generated a range of flavors, "nice tang", "fruit and sweet", "sweet with a mild tang", and finally "Strong tang with sweet overtones".

The first images are of the "Straight Sourdough" loaf.  It gave a very nice, mild SD tang to the loaf.

This third loaf was a combination of the same sourdough culture used in the first loaf, and the apricot yeast water culture use in the second loaf.

Hello,
There are a couple of herbs in my garden, that thankfully, come back each year –
I so look forward to when these fresh herbs have started growing!
Chervil is one of the first things to start growing in spring. It reseeds itself, and there will be new chervil in the fall also :^).
I love the tender, lacy leaves and delicate anise flavor.
Golden sage, which I am so grateful made it through our cold winter, is now producing some pretty
golden-and-green variegated leaves.

Time for some herb rolls! 
(the image is an experiment with merging photos):


This idea I first saw in a Better Homes and Gardens ‘Holiday Cooking’ magazine, from December 2000.
After proofing, the rolls are gently brushed with egg white; the herbs are applied; then the rolls are gently brushed with egg white again, making sure the whole herb leaf is covered; then the rolls are ready for the oven.
Parsley (Italian flat leaf) is another nice herb to use for this technique.

Susan at WildYeast also made a lovely! version, using parsley, for her Roasted Garlic Bread.


The chervil rolls were the herb version of this recipe:
http://www.finecooking.com/recipes/dinner-rolls.aspx

The golden sage rolls were based on Sylvia’s excellent ‘buns for sandwiches’ recipe (Thanks, Sylvia!).
The potato adds such a nice flavor and texture to these rolls!

The chervil rolls were baked in a pan on a rack in the oven (no baking stone). The chervil didn’t brown at all and kept its green color through the bake :^)

I was a little worried about the golden sage browning as the leaves are thicker and wanted to lift off the roll a bit after being brushed with egg white. Also, these rolls were baked on a baking stone, starting out at a hotter temperature but baking in a reducing oven. After 2 minutes of baking I covered the rolls with foil, turned the oven down to 325F convection for the last two minutes of baking and removed the foil, so the tops of the rolls would finish browing (but hopefully not the sage!).

  
Crumb shot, Sylvia's sandwich bun:

I want to try making a big loaf using some Italian parsley – Susan’s loaf was so pretty!
Happy baking everyone!
from breadsong

Submitted to YeastSpotting