Tonights Sourdough

[BGKYSmoker]

Little more sour than I normally make.
Central milling organic old world bread flour and fresh milled spelt.

 

[chopsaw]

Looks great .

 

[miller51]

Little more sour than I normally make.
Central milling organic old world bread flour and fresh milled spelt.

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I gotta say those look really bad ass! I would take loaves that look like that all day long and love the dough more sour... is there a trick to sour it up? I guess Dr. Google would be able to tell me lol..

 

[jcam222]

Looks good as always !

 

[Fueling Around]

Big thumbs up!
Starved the starter or over cold proofed?

 

[SmokinEdge]

Beautiful loafs.

 

[forktender]

Little more sour than I normally make.
Central milling organic old world bread flour and fresh milled spelt.

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Damn, those look KILL'ER!!!

I don't think you could make one too sour for me, I love the super sour SF sourdoughs that we get here in the SF Bay Area.

How did you cut the tops to get that look? Looks perfect too me!!!

Thanks.
Dan.

 

[BGKYSmoker]

Damn, those look KILL'ER!!!

I don't think you could make one too sour for me, I love the super sour SF sourdoughs that we get here in the SF Bay Area.

How did you cut the tops to get that look? Looks perfect too me!!!

Thanks.
Dan.

1/4" deep straight down the middle.

 

[forktender]

1/4" deep straight down the middle.

Awesome, thank you!!!

 

[forktender]

I gotta say those look really bad ass! I would take loaves that look like that all day long and love the dough more sour... is there a trick to sour it up? I guess Dr. Google would be able to tell me lol..

I'm not a bread maker, but I did my fair share of S.D pizza. I took a class at the Napa Culinary Institute in Napa, CA with NYC's Chef Anthony Falco. If you want more sour flavor, make your starter out of dark rye flour and keep it at a steady 75 to 80 degree temp.

I just restarted my rescue starter, because I want to learn how to make a decent S.D french bread at home. I just got a C.I. bread cooking dome, but still need to run up to Petaluma, CA to pick up some good flour. I live about 45 miles from Central Milling CO. I have family that lives there, so I can get flour and drop into see my niece and nephews while I'm up there.

This is day two of my rescue starter restart, and it's already raising by half, I'll feed to for 7 to 10 days twice a day until I bake with it, and man does it taste super sour.

Good luck.
Dan.