In developing Keeler & Spon the intent was to create something more useful; to provide a searchable site with recipes and helpful information rather than just a jaunty weblog of kitchen activities. And while this will hold true for the majority of posts, K&S is also designed as a space in which to explore and have some fun as I learn (and practice) the many techniques important to good home baking. The Bread Board, in particular, is my chance to experiment. I'll rarely provide a full recipe but instead offer up a loaf for discussion; to get your thoughts and suggestions if ever you've tried something similar.
On today's Bread Board: a basic white sourdough loaf.
After a long hiatus I finally rekindled my sourdough starter, and despite battling to get things going through a rather capricious Melbourne summer it was at last time to provide bread for the table. Working from Daniel Steven's sourdough recipe in River Cottage Handbook No.3: Bread and Chad Robertson's baking method in Tartine No.3 the loaf had good rise and a strong crispy crust that became nice and chewy over subsequent days. The crumb was quite tight (which I attributed to the low hydration - only 60%) but not too dense (just), and the tangy, savoury flavours of a good sourdough were certainly starting to come through. Plenty of improvements ahead but a good, solid start.
