The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Griffin's Bread

KathyF's picture
KathyF

Griffin's Bread

So, I tried this recipe from Teresa Greenway's e-book "Discovering Sourdough Part III-A". It's a lower hydration dough at 61% using a stiff starter that has been fermenting for 3 days in the fridge; a warm bulk ferment (80-90 degrees F.), and a 12 to 15 hour retard. The flavor and texture is very reminiscent of my memories of the San Francisco sourdoughs of my youth. I'm quite excited about it!

Here is a crumb shot:

Comments

trailrunner's picture
trailrunner

I am not familiar with her ebook. The loaf is certainly a beauty. c

KathyF's picture
KathyF

Thanks! Her series of books are great for learning about sourdough and her recipes are solid.

dabrownman's picture
dabrownman

Bet the tang was back in this one!  Has to be delicious.  Well done and happy baking!

KathyF's picture
KathyF

Exactly. That's my era for my memories of eating SFSD. I miss the old bakeries. It definitely has the tang and is very delicious, especially for those looking for a real sour sourdough. Ah, it does bring back memories. I remember my father's biggest treat was a warm loaf of SFSD and a stick of butter. He would sit there and just eat slices of bread slathered with butter. Yum!

PalwithnoovenP's picture
PalwithnoovenP

Starter 3 days in the fridge. Must be really sour, I'll like this one. The crumbs looks so soft!