My learning curve...Normandy Apple Sourdough and Brownbread
Today was a good day so far. I was able to produce two great loaves of Normandy Apple Sourdough, two loaves of Brownbread, and I have a Olive Sourdough in the fridge for baking in the morning.
Here is the Normandy Apple Sourdough, using my starter Miracle Max for the build.
The crust browned up real nice, but I feared it may be a bit too crunchy. As the loaves cooled though the crust softened up nicely. The crumb is nice and moist with the apples making a really nice kick of flavor. The loaves arent even fully cooled yet and the first loaf is half gone. The family loves it. And to think they all looked kinda puzzled when I had so many starters growing in the kitchen.
Next up was Boston Brown Bread. I deviated from the recipe in that I used frozen blueberries in place of dried ones. I thawed, drained excess juice and then added with my liquids. I was hoping for a very overpowering blueberry flavor. I didnt quite achieve that though. The molasses in the recipe came out a little stronger than I would have thought. They are good still the same, but not exactly my cup of tea.
Okie Dokie, after that, I have a loaf of Olive Sourdough that has already been shaped, it is just doing an overnight retardation in the fridge. I will update the finished product after Mondays Bake.