Monday, May 12, 2008

Sourdough sweetness

A few weeks ago, a friend shared some of her sourdough starter with me. A fresh batch was made this weekend, only this time I added 1/4 cup more starter than the recipe called for and cut back on the water. (For instance, it called for 1 cup of starter and 1.5 cups of water; I only put in 1 1/4 cups of water).

The result was a lighter, higher loaf of bread with a wonderfully even crumb texture. Very easy to cut and held together enough to make sandwiches. For dinner Sunday night, we had bread and cheese and mowed down almost two of the three loaves. The other half of a loaf went into the 8-year-old's lunch box today, which leaves us one whole loaf for dinner.

Good stuff.