Since my last post, I have made my first 2 loaves of bread from my sour dough starter.
The first loaf did not rise much at all and turned out to be very a very heavy bread. I did eat a couple of slices, but have to admit that it wasn’t great.
Most of the recipes indicate that it takes time to perfect your methods in order to end up with a bread that is right for you – so, I’m moving on. Actually, I got started with my next loaf before this one even made it into the oven, since I knew it wasn’t rising enough to make a good loaf.
The next loaf rose more than the first one did and was not as dense. It had a better flavour and I will eat this loaf. I had a slice shortly after it came out of the oven and I had 2 thick slices of toast this morning.
All the recipes say not to cut into a loaf until it has cooled, but I love warm bread, so on each of these, I cut my first slice when it was warm.
Here is my starter this morning – looks ready to me. 🙂
One thing I have to consider is that my flour might be too old. It is a mixture of white & brown flour and I have had it for years. I did a bit of baking after I sold my home and moved into my first apartment 4 years ago. The flour had been in the old house for quite awhile though and I took it with me and that is what I have been using.
Flour and yeast disappeared from the store shelves the same as the toilet paper did here so I’m not sure if I will be able to get any fresh flour soon. It is almost time to venture out into the world and to a grocery store, so I will take a look though.
If you have done any baking with sour dough starter – or if you decide to give it a try, please let me know. I’d love to hear your experiences with it.