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.
What all is on top of that cheese cake? It looks delicious. That is about my favorite desert.
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.
I am impressed with the crumb in that natural leavened loaf. Wish my natural leavened loafs came out looking like that.
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...
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.