The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Experimenting with Peter Reinhart's Basic Sourdough Recipe

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Butler's picture
December 2, 2006 - 3:54pm -- Butler

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jbaez13's picture
Submitted by jbaez13 on

Is the loaf on the bottom left a crab? That's awsome!

Butler's picture
Submitted by Butler on

Hi dstroy,

The crust was crusty and the crumb was chewy. Just have to work more with the jaws.

The turtle's shell came off while baking. Not very pretty! As for the grape, the shapes of the leaves just shrank in size during the proofing.

I was happy with the bubbles on the crust! I had the dough on a 48hr retardation after the bulk fermentation. The barm was from the Oregon Trail. Pretty satisfy with my barm so far since I re-activated it in May this year.