The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Again

Tommy gram's picture
Tommy gram

Again

Going on year nine of making bread. 2000 grams a week, roughly. One batch. Each time during the week I bake from the batch it has a new flavor.

Comments

Floydm's picture
Floydm

Very nice.

Tommy gram's picture
Tommy gram

dziękuję!

dabrownman's picture
dabrownman

This is an interesting way to bake fresh all week and should be better than eating a stale yeast bread 2 days later..

Well done and happy baking

Tommy gram's picture
Tommy gram

Thank you, dabrown!-

my theory is that on day one of the mix that the word sourdough does not apply. The dough is fresh. After a few days in the refrigerator it becomes more in tune with sourdough. Day one and two and three: I call it levain. Day four and five and six -now i'm getting into sour territory. Day six, That's pushing it but I have done it many times -that's a good bread to pair with wine and cheese.