This wasn’t supposed to be a long-drawn out process. Well…yes and no. You have to spend time with Sourdough to make it ‘sour’. I just wasn’t banking on throwing it in the fridge after the first rising. Stuff happens.
So now I’ve picked it out of the ‘chiller’ and warming up again in 2 greased baking pans. Remembering to shape it because it doesn’t rise in the middle like a normal bread recipe. But hey… it will make better sandwiches if the ends aren’t smaller. OK. So now the shape has changed again…round in the middle but not on the ends.
The batter looks like it has raised double to me. Baking time!
………..It flopped. I’m sure it rose higher than the end result.
Do I have the time and patience to see what I did wrong? ….I’ll try it one more time. I think I used the measurements for the single loaf part of the time.
Here goes my second attempt: As I’m mixing it up again I’m realizing a much bigger amount of dough. I did something wrong alright.
1/2 of the batch or, one loaf, got baking powder added. Check out the difference.
My favorite is the baking powder-sourdough bread for taste, color, lightness and texture.
I’m smiling the smile of success.