About a week and a half ago, I started making my sourdough starter using the 7-day starter recipe from The Sourdough Baker
. It was easy enough and before too long, my starter was busy bubbling and doing all the right things. I was slightly concerned that it did not smell like fruits or ripe bananas specifically. Instead, it smelt more like acidic and alcoholic bread - imagine the smell of spilt vinegar on an alcoholic baker and you know what my starter smelt like. I was assured by other home bakers that all is well and my starter was healthy. All good...
Fast forward to last night. I started my bread using a white loaf recipe, again from the sourdough baker. This morning, my dough had risen and doubled in volume and was ready for the final stage of proofing. A couple of hours later and we had our first sourdough loaf.
Looking good? I'll say!
But the proof of the pudding, or in this case, the baking, is in the eating, right?
A little more dense and a little more sour than I like my bread, but not too bad at all. Next time, I will allow it to rise a little more before popping it in the oven. I will also try to make sure my starter is not quite as ripe. Perhaps that will work. Right now I have enough bread to feed teh family for a week so the next lot of sourdough will be made next weekend.