Blisters! Blisters! Crisp, crackly, blistered crust!
My experiment with sourdough starter feeding ended up with some of the best bread I have made yet. However, it wasn’t as sour/tangy as the last batch where I told you I feed the starter consistantly but at a lower ratio of fresh food to starter. This time I deliberately refreshed at a larger ratio of food to starter twice during the process. This sourdough baking is so much fun. Now I am narrowing down just how to get a great sour, and how to get a terrific crumb, but the crumb and flavor was better with the lower ratio and the crust was a definate winner with the higher ratio. So that means I still need to keep narrowing it down until I get a great mixture of both. That is what we are all shooting for, isn’t it?
Here are some assorted pictures of my basic white sourdough:
What more could I say?