Thursday, November 04, 2010
This sourdough had a two day rise in the fridge, and was baked in a dutch oven. The crust is perfect, and while the crumb is improving, it still has a way to go. The sour smell is really present, and the starter continues to thrive,I have a rosemary version fermenting in the fridge that I'll bake tomorrow . This is ever so exciting.I wish I could eat bread! That's OK I have two greedy volunteers to sample my attempts.