The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Thanks to Abe, I've made my first SD loaf

hreik's picture
hreik

Thanks to Abe, I've made my first SD loaf

Abe has helped me so much over the last 10 days.  When I thought my starter was failing he helped me patiently to wait, feed, wait and then held my hand to help me create Forkish's Overnight Country Brown.

I am deeply indebted to him for giving me the confidence to forge ahead and for being by my side (despite a distance of 3400 miles between us)  for my first SD loaf.

Other shots:sideCrumb

Thanks, Abe. You are the BEST! I am so grateful.

 

hester

Comments

AbeNW11's picture
AbeNW11 (not verified)

Lovely sourdough and not an easy one to begin with either. Great crumb and you've got a good strong starter. Nurture and look after it. Plenty of TLC :)

Hope to see many more.

- Abe. 

dabrownman's picture
dabrownman

it sure looks well done.  Hope it tastes as good as it looks.  Now you are hooked!

Happy SD baking

 

hreik's picture
hreik

Abe was invaluable help. I ate it still slightly warm from the oven (< hour after it was done). Crust was fabulous, crumb lovely and soft, just a tad sour for my taste, but that might've been b/c it was still warm.  I read your posts on how to reduce sourness. Also read that it mellows w time, so tomorrow it might be perfect. Thanks for your encouragement. It's all b/c of Abe.

AbeNW11's picture
AbeNW11 (not verified)

Mine mellowed over time too. My first breads were very sour but now delicious. 

We can find recipes that are quicker with more starter (which will lessen time) which will speed up fermentation therefore less sour. 

Your starter is very young and as time goes by, the more you feed it, bake with it the better it becomes. It's only a few days old. I promise you you'll be hooked soon. 

In the mean time spread some honey on it :)

hreik's picture
hreik

I'll wait. I loved this recipe. Once you try his biga, maybe you can help me to use the starter in his 80% biga. I trust you completely, Abe.  Dabrownman in other posts wrote about using several levain builds, like at least 3 to lessen the sourness.  But let's wait. Tincture of time.

isand66's picture
isand66

Grest looking first SD loaf.  Your crumb looks perfect.

Happy Baking.

Ian

hreik's picture
hreik

All thanks to Abe. He was so helpful and held my hand.