Back to Boris. Last week I taught a group from church about sourdough. Now, I don't consider myself an expert in sourdough, but I am in the process of gaining a lot of experience with it.
In any case, I spent three days preparing and baking bread. I must say I am very pleased with how Boris performed. Not only did each of the breads I made with him have a nice tangy flavor, but the breads themselves turned out nice. Oven spring is something I usually have issues with, but not this time!
Clockwise from top left: Sandwich Rye, Pain au Levain, Pain au Levain, Sandwich rye bursting at the seams, and 100% Whole Wheat Pain au Levain.
There is so much bread in my freezer, I'm not quite sure how to get rid of it all. But seeing all that lovely bread just made me feel so good. Vive le pain!
4 comments:
As wise as I am, I will share some of my wisdom with you :-)
Some Ketchesons are good at begging and they would be ok helping you get rid of that bread.
Just a thought....
Some Ketcheson could make a good spinach artichoke dip and have him and your bread start a relationship.
Just a thought...
I should learn how to make sourdough bread. I guess I should first learn how to make the starter. I have to do a "wheat table" at an upcoming preparedness fair in May. Last year we made 10 loaves of bread and gave out half slice samples. I also had butter and homemade jam for them. Do you make whole wheat sourdough, or white? I'm wondering if you even can make whole wheat sourdough.
You can definitely make a whole wheat starter, because that is what Boris is! If you start now, you should be able to have a good start ready in May. I've noticed that it has taken a few uses for Boris to be in top form.
I love sourdough! If you have too much bread in your freezer, I am a willing breat-eater! Too bad I'm hundreds of miles away....
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