I ended up taking a little hiatus from making sourdough bread. I’ve been working on feeding my starter to make it happy again. This is my first successful little loaf in a while, and it was sooo good. We tried this recipe, which was enough resting and rising time to give a good sourdough taste, but it was low maintenance enough that we didn’t need to check on it all day.
This is a walnut bread. It always happens that we run out of honey when making bread. In my head, molasses is also a sticky sweet substance, so I usually top it off with that.
I was super impressed with how well it puffed up. Its proofing box magic.
These turned out a little blurry, but it looks like a legit slice of bread! With the little ridge on top and everything. Just like the professionals.
And then we made some super awesome grilled cheeses!
I’d like to show you a picture of my latest loaf of bread, but this is all that’s left.
jk, There is still almost half left. We aren’t monsters.
This recipe is somewhat my own concoction, pecan sourdough bread. Its based on a recipe for walnut bread, but we have a lot of pecans, so I wanted to use those instead. We also ran out of honey, so I subbed in some molasses instead. Smelled sooo good while it was in the oven, and our toast this week has been on par. I think next week I might try some spelt bread, or some other kind of cool kid grain.
My goal is to make at least one loaf of bread a week. Last week, I made 3 loaves of sourdough bread. Not because we went through it that quickly, but it took me three tries to get the hang of it. What do they say about that third time?
My ma and I grew our own sourdough starter last November. I brought half home with me, so we share it. I love that its alive, and I have to feed it, and make sure its happy.
The first loaf was very flat. It was a good first try, and I started to get the hang of the 3 proofs, and the timing, but I don’t think the starter was active enough. I also decided that kneading is a great workout.
The second loaf was better, but I think it needed more flour maybe? I attempted a round loaf, and it kinda just went everywhere on the pan. It did have some bubbles in the bread, but it was still very flat.
At least I learned from all the mistakes! The third loaf looked much different after the dough proof. I tried it in a loaf pan again, and the dough actually came up to the top! I am having a hard time making the slashes in the loaf before baking, and need to find a better tool for that. It keeps exploding on one side. But the slices look like real bread, and taste like it too!
I am excited to see how my next loaf turns out, and can’t wait to try some variations!