tag:blogger.com,1999:blog-29834831.post7729191074482378577..comments2024-03-27T18:07:43.918-07:00Comments on Daniel's Pacific NW Garden: Sourdough Bread. Steps 5, 6, 7. Transfer to Pan, Rise, Bake.Daniel Wachenheimhttp://www.blogger.com/profile/11009166706587141830noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-29834831.post-37653756092605598302016-12-29T15:51:01.926-08:002016-12-29T15:51:01.926-08:00Thanks for indulging me because a picture is worth...Thanks for indulging me because a picture is worth a thousand words. It looks so good; I think I can taste it!!! I'm not much of a baker; the only thing I can bake is cornbread which I can do with my eyes close. One thing to be sure is sourdough is highly addictive and one doesn't have to go far to find Boudin. I don't know anyone here who doesn't know Boudin. Oh, and my favorite Boudin is actually the chocolate, raisin bread. lancehttps://www.blogger.com/profile/03657961543274999017noreply@blogger.comtag:blogger.com,1999:blog-29834831.post-40950079214352756942016-12-25T14:35:55.647-08:002016-12-25T14:35:55.647-08:00Lance, here ya go! I love this stuff. Next post ...Lance, here ya go! I love this stuff. Next post planned, a variation that also gets eaten faster than you can say "sourdough". <br /><br />I don't actually know Boudin but googled on it. Those hearth style loves look awesome. Josey Baker describes how to make those using an oven-within-an oven, and hotter temp. I may yet try that. But I do love the sandwich loaves that I've been making, too much to want to risk too much experimentation!Daniel Wachenheimhttps://www.blogger.com/profile/11009166706587141830noreply@blogger.comtag:blogger.com,1999:blog-29834831.post-66010668977883828832016-12-24T11:54:25.827-08:002016-12-24T11:54:25.827-08:00Cut it up, so I can see what they look like inside...Cut it up, so I can see what they look like inside!!!or its in your tummy already;-P<br />Living in SF, CA for over 15 yrs, there's no escape from eating Boudin sourdough. People around here say the rise of the dough and the Mother which been the same since 1850s is depending on the fog here in SF. Since the fog been disappearing from here I guess the bread been tasting differently.lancehttps://www.blogger.com/profile/03657961543274999017noreply@blogger.com