Wish I’d written this 🙂 Gorgeous loaves and great discussion. Enjoy.
Recently I’ve been playing around with temperatures and cooking methods, trying to broaden my understanding of sourdough in particular. Following methods outlined in the Larousse Book of Bread I have experimented with the effect of different temperatures of the water and the room that the dough proofs in. I have also been playing around with the amount of starter, and the effect on the time, quality, and taste of the finished breads.
For this fig and raisin sourdough, I decided to make two batches that were equal in everything except for the amount of starter. The finished breads came out noticeably different.
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