my first loaves of sourdough
I just pulled my first loaves of sourdough from the oven. I made Jeffrey Hamelman's Vermont Sourdough with Increased Whole Grain, starting with his liquid levain culture which I began 10 days ago.
I'm not sure how I did. The loaves didn't spring up much in the oven, but there's a pretty nice crumb and crust.
Maybe my starter needs more maturity? Any other ideas?
If you want to help diagnose my attempt, check out my blog at Flour Girl.
I guess it's a good thing I start baking school tomorrow; I think I could use a little professional help!