The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Experimenting with sourdough.

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PaddyL's picture
PaddyL

Experimenting with sourdough.

I was making Leader's Sourdough Croissants and had two cups of fermented sponge left over, so I used that to make some whole wheat Double Crusty which has a tsp. of vinegar in it, a curious addition to any sourdough.  It came out beautifully, one large loaf instead of the two medium ones I usually get from that recipe.  This is the first time I've ever converted a regular bread recipe to a sourdough one, and I'm thrilled with the results.  Great rise, actually 2 rises in the bowl and one in the pan, and terrific oven spring.  It's only a year ago that I came on this site and made my tentative move into the world of sourdough, and you have taught me so much.  Thank you for the inspiration.

PLloydie's picture
PLloydie

Words I love to hear PaddyL: Experiment, inspiration and oh yeah SOURDOUGH CROISSANTS!


Lloydie.

PaddyL's picture
PaddyL

These croissants are delicious!  Very light and very flaky!

PLloydie's picture
PLloydie

What sort of flour did you use?


Lloydie

PaddyL's picture
PaddyL

The store brand, as I can't, at this stage, afford to buy any other flour.

PLloydie's picture
PLloydie

I think the last ones I did the flour was too strong. Looked nice but the crispy layers were really tough.