Bread Bakers Apprentice Blue Cheese Walnut Sourdough
After getting my first bread book for Fathers Day and after reading it cover to cover, I was inspired to try this recipe. The book is very insightful and really is a great book for basic fundamentals.
I used high gluten flour, bought in bulk from Sun Harvest for the final dough and the firm starter. My mother starter behaved admirably, especially since it was used right out of the fridge and several days since its last feeding. I toasted the walnuts for 10 minutes at 350. I used 25% of the flour weight in walnuts and 15% blue cheese. If you don't like blue cheese do not make this bread. The entire house was overcome with the smell of baking blue cheese. I got a bit of purple tint from the walnuts.
This is an amazing tasting combo for you blue cheese fans.