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02-19-2009, 10:02 AM

I bake sourdough bread the old fashioned way, with no added commercial yeast. I usually make two 2 lb. loaves at a time. It gets eaten up very quickly. Half a loaf before it even cools down. Tonight I'm mixing up an herb flavored rustic dough that will sit overnight in the fridge to bring out more flavor. I'm using my natural starter which is my captured native yeast. I also have San Fransisco and Finland cultures. The SF is slow and sour, the Finland is fast and sweeter. The native is mid speed but the most highly flavored. I make a white, wheat, rye and herb. I may try an onion bread soon.
Anyone else here a sourdough baker?

02-19-2009, 10:02 AM	#1
BC-Axeman Guest Posts: n/a	Sourdough bread I bake sourdough bread the old fashioned way, with no added commercial yeast. I usually make two 2 lb. loaves at a time. It gets eaten up very quickly. Half a loaf before it even cools down. Tonight I'm mixing up an herb flavored rustic dough that will sit overnight in the fridge to bring out more flavor. I'm using my natural starter which is my captured native yeast. I also have San Fransisco and Finland cultures. The SF is slow and sour, the Finland is fast and sweeter. The native is mid speed but the most highly flavored. I make a white, wheat, rye and herb. I may try an onion bread soon. Anyone else here a sourdough baker?