WOW!
I expected a response or maybe two, but this was absolutely great!
Thank you all so much for your input, and I do so appreciate the
photos. That makes me just feel like my efforts are right there and
spot on. I don't photo much of my food, I am too busy munching on it!
The baguettes Mike, they look totally professional. And Dicky, the
boule loaves were very artsy; I like the color.
I am curious, I've come across recipes that identify a basic SD
starter as just about a 1:1 ratio of flour (unbleached) and water, but
have also seen recipes calling for 1:1 flour to milk. ?? Any insight
on which provides for a stronger "sour"? I got a good flavor out of
the last batch, but I cannot describe what was done. The starter was
my own, it was actually the 50% scrap to toss as I had replenished it
that day, just wanted to see what my starter was tasting like. A buddy
came over and she resumed my progress on the recipe whilest I manned
the grill outdoors [nobody touches the grill except my wife or
I!]...so the bread didn't come out super dense, though I am still
gunning for the lighter, billowy boule loaf of SD. Also, the inside
was a nice, almost tart sour...but the crust, to my dissatisfaction,
was relatively bland. I am *******izing recipes and plugging in the
parts I want to make work. I just didn't want to stand on the
shoulders of those who had already accomplished the good bread without
"earning" it for myself.
Next attempt at my SD loaves, will most definitely take pics. Thanks
for all yours! It's a fun hobby!!
Appreciatively,
~Rob