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I've been thinking about leavening and fermenting with bread making. The books I've been reading are Jeffrey Hamelman's Bread, Peter Reinhart's Whole grain breads and Artisan breads every day, and Chad Robertson's Tartine bread.

Both Peter Reinhart and Chad Robertson state that the sour flavor for a sourdough comes from the Lactobacillus sanfranciscensis bacteria, not from the yeast. The Lactobacillus produce lactic acid which makes the bread taste sour. This is what I call fermenting.

hey there can some1 help me out i am lookin to make a loaf of bread but not to sure what to make not a boring white bread

may be a rye or grain bread but not a sourdough

Before baking. Breads.

http://youtu.be/3nY0SAJESZY

I've always admired Andy's (ananda)recipes, and earlier printed and baked one of his. The blog can be found HERE. He describes the bread as being one of the tastiest imaginable.

Mini-loaf madness continues! This is Reinhart's basic sourdough, made from sourdo.com San Francisco culture that's been fed only with KA bread flour. With the addition of 5 oz of chopped dried figs and 4 oz of walnuts, the bread is excellent, but has no real sour. I'm not sure I'm continuing with this particular starter...

Sending this to Yeastspotting.

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Still making baguettes every weekend, with random "what's in the cupboard/fridge variations".

1) With semolina flour

AP Flour, 350g

Semolina Flour, 75g

ice water, 320g

salt, 10g

starter (100%) 150g

Dragels (dray-gulls like bagels)
My second attempt at bagels made with a Durum sourdough starter and Durum flour. Changes from first attempt; hydration lowered to 57% and honey substituted for molasses.