Northern Thailand Sourdough
Today's bake was another 3 day sourdough with whole wheat and wheat germ. The crumb wasn't as open as I'd like, but the crust was as lovely as usual with my Thai-style La Cloche, a terra cotta pot with lid. I soak the lid before I heat up the pot and it steams the bread lovely. The wheat germ soaked up a LOT of water and if I make this recipe again I will add more water. It is delicious, interestingly, this time the sourdough is quite pronounced. I was kind of nervous to do the refrigerated bulk ferment/retardation with the wheat germ because I had read about so much enzyme activity with the wheat germ, but it seemed okay, no grey mush. I love the inspiration for this bread, San Francisco sourbread, I grew up in S.F. and the Bay Area until my teen years, which were spent in the Sierra Foothills. For my next breads I'd like to start trying seeds on my dough. I wonder if I should steam my dough less when I use the seeds? I love TFL because whatever obscure piece of information I'm looking for is here, and so much more than I ever imagined I'd want to know!