Post by jimz on Jul 12, 2012 16:17:20 GMT -6
Well this past weekend I decided to make "King Arthur's Rustic Sour Dough Bread" for my lunch bread. Saturday night I fed my KA starter and put it out on my hot humid porch over night. I covered the bowl with a large collider and covered that with some chez cloth. Looks like it exploded over night, wow 
.
The starter is alive and well!
The dough ball is ready for a 90min. rise. I used 15% KA Premium Whole Wheat flour in the dough
Made one Bouilli and one loaf. Babies look good!
Let it cool over night and time to slice for my brown bag work lunches.
Good week of samies so far . The crust was nice and the crumb was nice and soft. How do you spell yum, YUM
-JimZ the Gourmet Dough Head
.The starter is alive and well!
The dough ball is ready for a 90min. rise. I used 15% KA Premium Whole Wheat flour in the dough
Made one Bouilli and one loaf. Babies look good!
Let it cool over night and time to slice for my brown bag work lunches.
Good week of samies so far . The crust was nice and the crumb was nice and soft. How do you spell yum, YUM
-JimZ the Gourmet Dough Head
