I used the same starter for yesterday's bread as I did for this one. It was just a yeast starter that had to ferment for 5 days. There wasn't any yeast in this bread besides the one used in the starter, so it took forever for it to rise. I think that's why this bread is named Starter White Bread and not just another sourdough bread. The recommended way of baking it is to make a twin loaf, which just means that you split the dough in half, roll the two halves into long mini loaves, and put them into the same pan. They'll bake together, but look better than simply slicing down the top of the loaf. This one was also really delicious, so I can't complain about anything!
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