First loaf from first sourdough starter, plus questions and advice, please!
I am a new member, Kristy. I live in Shelton, WA. I have always loved bread (as my hips will attest to), and have baked the occasional loaf, but I stopped after becoming frustrated with loaves that didn't rise.
I found the NY Times No-Knead recipe and gave it a try. YUM! One loaf following the directions, one loaf of sun-dried tomatoes and rosemary. HEAVEN!
Since then I have made a sourdough starter and baked my first loaf from it yesterday. I chose a loaf pan for shape alone - I want it to fit my toaster. I am very happy with the taste - it is not sour enough, but I understand that comes with age?
My question is about the inside texture - I think you call this the crumb. It lookes like Wonder bread. This is fine for sandwiches, I guess, but I long for a loaf with holes. How do I make that happen?
My birthday is in May and my wish list is short this year: Artisan Bread in 5 Minutes a Day by Jeff Hertzberg, Bernard Clayton's New Complete Boof of Breads, and Peter Reinhart's Crust & Crumb. Are these good books for a newbie?
I have 2 loaves started today. One I added rye flour & WW flour to, and the dough came together pretty fast before I added AP flour, so I don't know what to expect from this. The recipe called for 3 cups AP flour. I added 1/2c WW, 1/2c rye, 1/2c WW & rye mixed (what was left on my plate from scooping and scraping), 1/2c AP & less than another 1/2c AP while kneading. Just under 2 1/c cups with the majority NOT being AP. Should I let this dough rise longer to make it tender? Do you think it will be tough?
Sorry for the long post, but hopefully my enthusiasm came through!