Tuesday, February 22, 2011

Sourdough Bread Results

This is the inside of the first loaf of bread using my friends levain starter.   For those of you who are totally new to this concept of using levain instead of commercial yeast to make bread, I will try my best to explain or point you to other sites that can explain better than I can.
What is levain (sourdough) read here .

I'm really happy with the flavor of this bread and the hole structure came out alright.   I will try to get larger holes in the next batch by adding a little bit more water and see if that helps.  Read here about handmade bread hole structure.
I used King Arthur's White Wheat Flour and I know different flours have varied hydration levels and I should really weigh my flours than use measuring cup to be more precise.   I don't know if I want to get that technical right now.  I really just enjoy deciding with my eyes and gut to whether I need to add more flour or water.   I already took 1/2 cup of my mother levain out of the frig and feed it 1/4 cup water and flour for the next batch of bread which I hope to make tomorrow.

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