Here it is, so beautiful! The crust is crispy, the crumb is well structured but not gummy or stiff. This morning it was the same, no overnight morphing to tough leather like the last loaf. I think my recipe is solid, but will do it a few more times to make sure.
Toast this morning was only one slice (instead of my usual two) and the crust baked under the oven broiler to a light crispy, interior of bread was heated through but not hard. Lovely!
I can’t believe how satisfying one slice of bread can be. I’m sure it’s the sourdough difference. I feel nourished and full with only half the amount.
There have been times when I’ve been lazy. I would go through phases of just picking up a loaf of bread at the store – just trying to get the best I could afford without going crazy. I always read labels and could not accept high fructose corn syrup. Other than that, I just tried for being able to pronounce ingredients. The most remarkable thing about using commercial bread is that, for me, I could go through a loaf in two days – by myself! Not only that, I would still feel hungry. What is going on with commercial bread?
At least making my own bread gave me a pause. It has been more filling than any commercial bread, but I still eat too much of it – my body searching for nutrition. It’s like being thirsty and trying to slake that thirst with fizzy drinks. Doesn’t work, does it. You just end up more thirsty.
Now, with sourdough, I’m finding a serene satisfaction. A half slice with a tablespoon of mascarpone and that can be lunch. Hunger is gone for an appropriate amount of time.
Sourdough is touted to break down flour and make the nutrients available to human bodies in a way that commercial yeast home bread-making cannot do or does very incompletely. Certainly the mysterious process of commercially baked bread with all its chemical dough conditioners and such and the for $ profit emphasis of those selling such bread is not even worth the time it would take to read the label. Sourdough – worth a try, I said to myself. The long run will tell, but it looks promising. So far I’m loving the sourdough for everything it brings to the table.
I’m in love with the basic sourdough bread, but I’m an experimenter. So, onward.