The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

It's aliiiivvve!!!

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TinGull's picture
TinGull

It's aliiiivvve!!!

 After about 2 1/2 weeks of love and care, my starter is officially alive and kickin'! I made a couple olive sourdough loaves today, since this is my girlfriends favorite, and wanted to use my sourdough starter. It looks delish! It just came out of the oven (still crackling as I took this picture) so I haven't cut into it yet. One of the reasons I LOVE making bread is to fill the entire house up with that aroma of wild yeast and flour. Mmmmmmmmm.....

 

 

I'll put up some pics after I cut into it. I heard on one of those Julia Child PBS videos that it's illegal in Italy to even sell bread when it's warm....how intense!

And the crumb

 

Comments

browndog's picture
browndog

looks wonderful, especially now that I find myself quite unexpectedly embarking on the sourdough slippery slope. What kind of olives did you use?

TinGull's picture
TinGull

Used Kalamata olives, presliced (as I hate slicing those slippery things...).  Next time I want to use a little of the liquid that they come packed in to replace a little water in the recipe.  Might give a better flavor of olives throughout the bread.