Sourdough

[begreen]

We are fortunate to have friends that are master sourdough bakers. They have it down to a science and create consistently wonderful loaves. A couple of weeks ago we visited to get some first hand lessons. They generously gave us some of their wonderful starter. I like this starter because it is not as sour as a lot can be. That helps the bread and baked goods be more universal.

This is fresh out of the oven after cooling down for 40 minutes. It's our second try. The recipe and method is styled country French, from the book Tartine Bread.

 

[Northern NH Mike]

That's a good looking loaf. I have not gone down the sourdough road, but enjoy making hearty country rounds. The crackling of the crust when it cools on the rack is one of those classic culinary extras you get from doing thigs at home. Enjoy!