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not Folgers in your cup, it's the smell of fresh homemade bread throughout the house.
Another Sourdough. This is a bit different from the others I made. A basic SD, nothing in it. I did a google last week on the "sour" of sourdough and came across a post on a different forum about something called a "cool rise".
Basically what this is, is you do everything you normally would, make the dough, let it rise, punch it down, divide loaves and into pans for the second rise. This is where it changes. On the second rise, place the bread pans in a cold area like your fridge. The cool rise slows the yeast activity big time, but the bacteria in it still marches on, creating a complex of flavors and a boost in the sour tang. Well I did it that way this time. Set the pans in the entry way last night around 9 covered in a damp cloth. This morning, I fired up the oven and tossed them in around 8am. They had 11 hours to do the second rise. The smell and taste was incredible. Dare I say I have already stuffed 1/3 of this loaf in my pie hole, I can't help myself
Was pm'n Bassman from whom I got this starter from about a big ole book I am going to get on bread making. This bread making thing is as addicting as smoking meat.
Only one pic, but thats really all you need.
Another Sourdough. This is a bit different from the others I made. A basic SD, nothing in it. I did a google last week on the "sour" of sourdough and came across a post on a different forum about something called a "cool rise".
Basically what this is, is you do everything you normally would, make the dough, let it rise, punch it down, divide loaves and into pans for the second rise. This is where it changes. On the second rise, place the bread pans in a cold area like your fridge. The cool rise slows the yeast activity big time, but the bacteria in it still marches on, creating a complex of flavors and a boost in the sour tang. Well I did it that way this time. Set the pans in the entry way last night around 9 covered in a damp cloth. This morning, I fired up the oven and tossed them in around 8am. They had 11 hours to do the second rise. The smell and taste was incredible. Dare I say I have already stuffed 1/3 of this loaf in my pie hole, I can't help myself
Was pm'n Bassman from whom I got this starter from about a big ole book I am going to get on bread making. This bread making thing is as addicting as smoking meat.
Only one pic, but thats really all you need.
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