It was here last week, but not now...  What happened?  What did I miss?

Keith

This weekend I baked the second batch of bread from my newly-minted sourdough starter (so new I haven't named it yet).  The first batch was edible, although the crust was not as crisp as I would have liked, and the holes in the crumb were uniform.

My second attempt fared much better.  The crust was crisp and blistered, and the crumb was riddled with variously-sized holes.  And I wish I could describe the taste!  Suffice it to say that when I went to put the rest of the bread away before bed, I found that my five year old had ripped the crumb out of the middle of the bread and polished it off.

Here's a picture:

Sourdough redux

Great pic of my Pizza Margherita, I don't use recipes so this was a dough made with 25% farina. Was very delicious!

I've been making this bread for about two weeks now, and I am more pleased than I can say.  It's an original recipe, and it didn't come out quite as expected, but nonetheless, I think it is the best bread that I have ever made.  It is thick-crusted, but the crust is kind of soft and chewy like a ciabatta; and the crumb, while very open, is also moist.  And did I mention that it's sour?  It is almost certainly the sourest bread that I've had since I left the bay area five years ago.

Here's a pic:

If you're interested, you can find the recipe here:  http://wadam.livejournal.com/233566.html 

Here's a Canadian's first attempt at corn bread. It turned out extremely well. I baked them in a stoneware dish that has spaces for four loaves. The other two were promptly eaten with dinner. I wrote more about the recipe here: http://jeremyskitchen.wordpress.com/2008/05/04/corn-bread/ Any suggestions for my next baking project?