The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ancient Grains Sourdough

Danni3ll3's picture
Danni3ll3

Ancient Grains Sourdough

This is not one of my finest moments. I put too much water in the dough, there probably was too much levain and to top it off, it overproofed in the fridge overnight. I need to redo this one in the near future. 

 

 

Comments

Ru007's picture
Ru007

Nice recovery from the water thing, and you know what, i'm sure these still tasted great :) 

Look forward to the re do! 

Happy baking!

dabrownman's picture
dabrownman

The crumb should be nicely open at 90% hydration.  Had to be a bit sloppy and sticky though.  The outside sure looks good.  Well done and happy baking Danni

PalwithnoovenP's picture
PalwithnoovenP

How do they look inside? The name sounds so expensive!


P.S. You changed your picture! I thought it was someone else because I have always associated your username . :) It's nice to see my French teacher. You look so sweet with a beautiful face and smile.

Danni3ll3's picture
Danni3ll3

And I guess they might be a bit pricey. I ordered some organic grains online and my daughter picked up some grains in London, Ontario when she was there recently. Einkorn isn't cheap, that's for sure!

About the picture, I figured that after almost a year on here, that cryptic half face picture had to go. Ha ha! 

As to looking sweet, I don't know about that! I can get pretty grumpy looking at times especially when I get my teacher glare on! I've even been told by one of my staff that I scared her when I was glaring at someone who wasn't doing what they were supposed to be doing. And it wasn't at a kid!

Danni3ll3's picture
Danni3ll3

 

dabrownman's picture
dabrownman

for andwiches and dipping with some vino!  Yum!