
Sourdough bread of several shapes
Originally uploaded by thaths.
I baked some yummy sourdough bread today. This is my second serious
attempt at baking. The last attempt was last weekend and a disaster. I
tried combining two recipies and the loaves ended up balooning into a
giant blancmange shape mid way through the baking. Panicked, I took
the loaves out and in 15 minutes they deflated like the Presidential
campaign of Rudy Guiliani after Super Tuesday.
This time around I used only the recipe from the classic Beard on Bread.
Sourdough bread requires something called a starter. A starter is a
culture of flour, water, yeast and microorganisms from the air. The
sour in the name refers to the practice of souring the entire mixture
over days and days. San Francisco is world renowned for its sourdough
bread. Something about the microorganisms in this part of the world
makes for superb tasting bread. This starter is religiously fed
nutrients (floir and water) often and kept alive. There are bakeries
in the area whose starter is over a hundred years old.
I got my starter from the Off The Grid cafe. It is my favorite cafe at
work and I am friends with the staff there. The pastry chef bakes the
best bread and pastries.
I baked a couple of baguettes, a boule and a normal shaped loaf. I am
visiting some good friends tomorrow. I plan to bring my friends a
couple of loaves and sage, rosemary and mint from my garden.

















