November 21, 2013 - 2:17pm
Bread #38: A perfect white bread
Bread #38: perfect sourdough, but no whole grains. I have ventured to the dark side & it tastes so good. http://ow.ly/r4716
The best part is that I got the recipe here on the freshloaf forum!
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sourdough starter or a wheat sourdough starter?
Looks good, my only comment is that the word "starter" in the recipe isn't enough information. When ever l post "starter," sooner or later someone asks what kind of starter.
Hi Mini Oven,
I mix it up with my starter, sometimes feeding with white flour, sometimes rye and sometimes spelt. Very seldom I use whole wheat. Very rarely do I add with any strategy because I try to use small amounts of starter for a long rise. Once in a while I want a 100 percent spelt bread, for example, and I feed a few times with spelt to make the starter primarily a spelt one.
For this bread, it was some kind of whole grain because I felt weird about making a 100 percent white bread.
It's all I can do to even follow a recipe. :) I end up doing things by feel often.
Happy Thanksgiving,
Sheryl