Westcliff Sourdough Bread - Round 2
These sourdough making processes really excites me at the moment. I can not help but obsessively checking the raise and fall of the dough during the last 24 hours.
Compare to the first loaf of sourdough bread from the same starter, this second loaf looks and tastes a lot better! It raised quicker, the texture is very good with a lot of air holes in the bread, it is half the weight of the first loaf.
So pleased with myself for experimenting making the bread. A new cookery skill acquired!
Nothing beats a freshly bake slice of bread with some fresh lightly seasoned avocado and tomato toppings...yummm...
Compare to the first loaf of sourdough bread from the same starter, this second loaf looks and tastes a lot better! It raised quicker, the texture is very good with a lot of air holes in the bread, it is half the weight of the first loaf.
So pleased with myself for experimenting making the bread. A new cookery skill acquired!
Nothing beats a freshly bake slice of bread with some fresh lightly seasoned avocado and tomato toppings...yummm...
RSS Feed
