The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

First attempt at sourdough, looking for feedback

mepnosis's picture
mepnosis

First attempt at sourdough, looking for feedback

This is my first attempt at sourdough.  The starter seems to be good and active.  I did twice daily feedings (half whole wheat, half unbleached bread flour) for 6-8 days.  It's now at a point where the starter doubles in size within a couple hours of feeding.

I used a tartine bread recipe I found on nytimes.  See attached image.  Had good flavor, though it didn't taste very "sour", maybe had just a bit more character than bread made from a poolish.  I'm pretty happy with the crumb, the crust is good too though perhaps I had too much flour in the proofing basket.  

Any feedback is welcome.

Rempejek's picture
Rempejek

Looks pretty good to me!

You can play around with the starter (between room temperature and fridge) to promote more of the lactic acid formation or more of the acetic acid formation.

I am sure someone else will give you the in's and out's of it (as I never remember which does what ;) )

not.a.crumb.left's picture
not.a.crumb.left

at sourdough would have looked that great....That is a very nice loaf! There is so much room for experiment and see what happens with the 2nd attempt as I am aiming personally for consistency...WoW great result! Kat

copynumbervariant's picture
copynumbervariant

Looks lovely. Did it proof at room temperature or in the fridge? The latter might give a little more sourness.

mepnosis's picture
mepnosis

i put it in the fridge around 8pm, took it out of the fridge around 3pm the next day, baked it around 6pm.

Solano's picture
Solano

Really a very good bread! If you saw my first bread, hahaha

Impressive, continue and share with us!

Solano

hreik's picture
hreik

bread for a first loaf.  Nicely done.

hester

Abe's picture
Abe (not verified)

I would think you've been baking sourdough for years.

dabrownman's picture
dabrownman

Tartine is designed to give you the least sour bread that you can make but your starter will produce a more sour bread in month or so.  Nice and happy baking