The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My first natural leavened bread & a cheese cake

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Dough Boy's picture
Dough Boy

My first natural leavened bread & a cheese cake

Pic's we all like them so here is my first natural leavened bread, that I baked last night.  Plus I have also included a cheese cake I made for some co-workers.








KenK's picture

What all is on top of that cheese cake?  It looks delicious.  That is about my favorite desert.

Dough Boy's picture
Dough Boy


On top of the cheese cake is caramel, fudge, toasted walnuts & pecans, with a chocolate graham crust. I guess you could say it's a turtle cheese cake of sorts.

flournwater's picture

I am impressed with the crumb in that natural leavened loaf.  Wish my natural leavened loafs came out looking like that.

JoeV's picture

The secret to getting a good rise with natural leavenening (sourdough starter) is to make sure the starter is vibrant and active. A cold or semi-dormant starter that has only had a single feeding is insufficient to provide good activity. I like to feed my starter 1-2 times daily for 2-3 days before baking with it. It just sits on the counter during this time and looks pretty...kind of like my wife! LOL

Here is a crumb shot of a naturally leavened loaf...

Dough Boy's picture
Dough Boy

Thank you flournwater.


The round loaf was more developed in the crumb then the loaf pan that I have pictured above. To bad I did not have a pic of the crumb on the round loaf, but we ate it for lunch today with a home made bean soup.


Working on pizza dough now for supper.