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World Bread Day and Salt Fermented Sourdough

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

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9 Comments

  1. October 16, 2010    

    I would like to get access to this procedure in the forum it says to ask for permission to view

  2. October 17, 2010    

    Ciao ! This loaves are a wonderful sculpture !

  3. October 17, 2010    

    Thankyou Natalia, they taste terrific too!

  4. October 17, 2010    

    These are some beautiful loaves, I just love the blistery crust. I would like to access the salt fermentation forum. Thanks!

    • October 17, 2010    

      Hi Jeanne, I checked out your blog and really thought it looked nice, I linked you to my blog. Thankyou for the link you have to mine. I sent you the password, see you there! Teresa

  5. October 23, 2010    

    Wonderful crumb, looks perfect! Thank you for participating in World Bread Day.

    • October 23, 2010    

      It was my pleasure to participate in World Bread Day. Thank you Zorra, for all of your work putting it on every year.

      Teresa

  6. June 1, 2013    

    Baking bread now for 50 years! Love those sour dough variants and would love the recipe.

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