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Sourdough (Read 254 times)
 
Aug 5th, 2023 at 9:38pm

OldFrenchy   Offline
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Joined: Apr 23rd, 2015 at 3:16pm
Last online: Sep 7th, 2023 at 11:42am

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I have been perfecting my simple sourdough loaf baked in a 12" camp oven at 450°f. I use a  starter that we have had going for 14yrs. The success of the loaf has more to.do with the technique of rising and shaping it that in the ingredients, which are simply starter, flour, salt , and water. The proof rise is in a cooler for at least 14hrs.
Great results ![color=#ffff00][/color]
 
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Reply #1 - Aug 6th, 2023 at 4:25am

Bear   Offline
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Glasshouse Mountains, Qld, Australia

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Looks good, enjoy cheers Robert
 
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Reply #2 - Aug 6th, 2023 at 2:42pm

TBF   Offline
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I like the look of that Frenchy.
Sourdough is my pick when we shop for bread.

Aart
 

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Reply #3 - Aug 7th, 2023 at 4:43pm

Derek   Offline
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Lockyer Valley, Queensland, Australia

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Now that is fine looking bread there.  Yummy.  Smiley

My success at sourdough has been zero.  Could never get a good starter going.  Maybe one day will try again.
 

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