Made from sourdough yeast culture that was cultivated from the grain scooped from the bins at Whole Foods, so its origin is unknown. The culture was revived, proofed, then baked. It was dough left over from a batch made for a loaf that continued to proof in the refrigerator to further develop complex sourdough flavors. This portion of the dough that lacked the longer retarding proof hasn't even the slightest sourdough tang, still far more interesting than plain white bread made from commercial yeast. They're extremely light with a very thin crispy crust. They're a bit addictive.
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