The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

First sourdough loaf!

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dvuong's picture
dvuong

First sourdough loaf!

I baked up my very first sourdough loaf over the weekend from BBA. Just wanted to post some pictures of my success.  I think I may have over-risen my boules so they turned out a bit flatter than I would have liked.  I am very excited and can't wait to try another go at it. I live in the San Francisco area so does this make it a SF SD? :)


 


Sourdough boules


 


Batard


 


Crumb

Mebake's picture
Mebake

Wow! that is so good for first sourdough, dvuong! keep it up!


khalid

odinraider's picture
odinraider

Very nice job there. Those look good enough to eat!


-Matt

bnom's picture
bnom

And yes...if you created your starter in SF than that is an SF sourdough.  


Keep up posted on your progress. 

dvuong's picture
dvuong

Thanks everyone for all the comments!  You are all so inspiring.


The bread was absolutely delicious.  I have a boule frozen that I will be taking out to thaw for dinner tonight.  I'm looking forward to it.  In the meantime, I'll be feeding my starter again today with the hopes of baking up another SD this weekend.

wally's picture
wally

and yes, if you live in the SF area, your sourdough probably probably has the yeast and other organisms local in that area.  SF sourdough is famous for its pronounced sour tang, so you tell me if you've produced a true SF sourdough.


Larry

dvuong's picture
dvuong

Larry, my starter is still relatively young, ~3 weeks.  It had a mild tang.  I can only assume that the tang will further develop and become stronger as it ages a bit more. 


To be honest with you, I've lived in SF all my life and never have had the famous Boudin bread.  It's only fairly recent that I have developed a passion for breads and so I can't say I've really tried many artisan and sourdough breads besides the things that come from the supermarket.  Shame on me!

dvuong's picture
dvuong

Larry, my starter is still relatively young, ~3 weeks. It had a mild tang. I can only assume that the tang will further develop and become stronger as it ages a bit more.


To be honest with you, I've lived in SF all my life and never have had the famous Boudin bread. It's only fairly recent that I have developed a passion for breads and so I can't say I've really tried many artisan and sourdough breads besides the things that come from the supermarket. Shame on me! I must say, the breads that I have baked so far are miles better than the generic french breads I've gotten at the grocery store!


 

amolitor's picture
amolitor

I have always found Boudin to be, well, insipid and lousy. I much prefer anything from Acme or Semifreddi. Well, I did prefer it, until I moved away! Now I must bake my own, or go without.


 

Franko's picture
Franko

Well you're off to a great start! Those are nice looking loaves indeed, and the crumb is a winner in my estimation.  Good going!


Franko

Daisy_A's picture
Daisy_A

Hi dvuong,


Great-looking first sourdough!


Kind regards, Daisy_A

Mira's picture
Mira

Your loaves look beautiful!!  They look like SF sourdought to me! I visited your beautiful city in June and those Bourdin loaves are what inspired me to try my hand at bread. 

dvuong's picture
dvuong

Thanks for all of your compliments!  I am hoping to have another go at a loaf this weekend.  Perhaps a lemon rosemary one.  :) Do any of you have any suggestions?