I have been working with Salt Fermented Sourdough for some time now. So I decided it would be the bread to showcase for World Bread Day. On the Sourdough Forum, we have a special board dedicated to finding out how to bake really sour sourdough bread. You know, the elusive trait that you actually get started baking sourdough for.
For today’s bake, I started with some salt fermented seed dough which was seven days old. It had just started to break down it’s gluten, so it made my dough soft. I mixed up the dough on Friday and refrigerated it overnight. Today, I finished fermenting it, shaped andI baked it and here is what I have:
The formula that we are working on for this bread is at the forum under the Salt Fermented Board. Anyone can join. Have fun baking everyone! I am submitting this post to World Bread Day. I hope you all join in the fun. Teresa
Edited to let you know that my E-Book, “Discovering Sourdough” is now available as a free download at my site: http://www.northwestsourdough.com