I'm back!

[egalecki]

They're both from the same website- I have tried a number of her recipes, and they're pretty good. The rye is a staple for me, and the white will be from now on. It worked quite well. I got good oven spring with it, and while my holes weren't as big as the ones she got, my loaves may have been a tad less proofed. The rye was ready to go in, you see, and I have discovered that it just doesn't do well overproofed.


The round loaves are from here:

Overnight Sourdough | Discovering Sourdough

The rye loaves are from here:

Light Swedish Rye | Discovering Sourdough


She uses a "swedish starter" but I just use mine. And my starter is whatever I fed it with last- so sometimes it has whole wheat and sometimes rye, sometimes white. It's too much trouble to keep too many going, and I'm just not that picky about what is, in most cases, a miniscule amount of the "wrong flour".

[Laurentius]

Here's what came out of my oven, yesterday.