01 November 2007

"vermont sourdough"

This one has a small percent of whole wheat. My sourdough culture has been particularly healthy (I've figured some things out, like cutting down on old starter that I save), so this one rose wonderfully and in a decent amount of time (the kitchen was also very warm: we were roasting pumpkin seeds). It was a relatively wet dough, so I used the food processor for kneading (I had to do it in half-batches to not kill the motor), and both things helped the crumb out a lot. It's quite good.

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