Began another starter here in Hawai'i. I just love sourdough bread and the breadhead I am keeps me going for it. I have my starter in California still. My dear wife is taking good care of it for me. Thanks Babe. Here I was once without, but not anymore. Started this with flour, espresso cooled, half of a lime squeezed of it's juices. went to water and lime juice on the feedings there after. The begining began with a 8 ounce canning jar. No lid. Just covered with a nylon stocking to catch that "wild yeast". Sure enough one week's time and it was active. A month of nurturing the starter to a strong culture, before making bread. The windows are open 24/7 here in Oahu. Ocean air always.
The culture was sweet smelling and not rancid. This is a good indicator Below are some shots of the process of making Sourdough English Muffin bread.
My get up.
These new pans of mine are deeper than my others. I will make another full recipe in the future. Usually 1 recipe fills 2 bread pans. I will use the other recipe too top off these loaves. I made 4 loaves on this occasion.
Gave a few to some co-workers. They LOVE it!
And I love the positive feed back
Today I have 2 recipes made, on their 2nd rise as a sourdough starter, 1st as the recipe and then into the bread pans to proof a 3rd time. Purely Purist. No commercial yeasts. Warm weather promotes activity. I believe the longer they proof and as many proofs as this recipe requires, it ferments nicely giving them a great tang.
Thanks for checking out my bread thread.
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