I've just taken my first loaf of sourdough bread out of the oven. Of course, had to try a piece while it was still hot.
The texture, taste and crust were good, but I'd made the mistake of sticking with the second rising time specified in the recipe. When I looked inside the proofing box at the appointed time I found a spongy pizza shaped disc. It had over leavened, bubbles burst so that it collapsed in on itself. Baked it anyway.
Will try again. Next time I want to try a technique I found for allowing it to develop more of the sourdough taste. And I'll check it sooner, trust my instincts.
Live and learn. Bake and learn.
©2007 Kay Pere ~ Effusive Muse Publishing