My first attempt at sourdough
Alright, like every new bread baker, I have been intrigued and completely enthralled by the idea of producing a loaf of sourdough. After two weeks of cultivating a starter, I finally decided to go ahead, and try to bake with it. As a first attempt, I am more than satisfied. The crust is extremely crispy, crunchy, and delicate. The crumb is fairly chewy with a slight tang to it. Not overpowering, but definitely there. While not super sour, the flavor is definitely more subtle and complex than the normal white baguettes I was making before. Next time, I think I'll try to add a bit more starter. I've seen recipes that call for a single tablespoon up to two cups to make essentially the same amount of bread. How much are you using and what quantity does that produce? Needless to say, I am completely obsessed and angry that college/life is getting in the way of baking every day.