So I find this cool web site about Artisan Baking, only to find out I have been registered for it for a year and a half. Go figure.
Anyhoo, if you read my intro from "Mid-Michigan check-in" you will note that this isn't the first dough I've thrown.
I became intrigued with Sourdough lady's pineapple juice starter so I started one myself on May 6, 2007 using orange juice. Needless to say it went fantastic as I now keep 2 batches alive and healthy (it's that Engineer / Redundancy thing) This weekend has been my test bed for my new culture and I can say without reservations that it has to be the best thing to ever come out of my oven.
My first Sourdough Loaves
I basically took my starter and created the BBA barm, then replaced the poolish with the barm in my regular Ciabatta recipe and left out any other yeasts.
I'm just getting used to this posting of bread porn pictures, but I'll get better. I'm considering a studio for the photo sessions along with some cheesy guitar music in the background