Since Ning had his heart surgery, I quit adding cheese to the breads.
This loaf is sourdough, with jalapenos sauteed in olive oil, plus 2 tbsp
olive oil. I don't miss the cheese, and love the flavor and texture.
I've been feeding and using and regenerating this sourdough starter for
more than a year now, and it's still excellent. Often, I use at least 50% whole wheat flour, but sometimes I just use unbleached bread flour.
I found your blog checking out different fruit hybrids. Saw your post on sourdough and thought I'd leave you a comment.
ReplyDeleteI've made my own bread for 46 years now. Sometimes off and on when things were hectic in my life but now that I'm retired, I never have to rely on bought bread.
I had discussed by email, sourdough chemistry with a biochemistry professor (who makes his own different cheeses, sourdough bread and yogurt and teaches others how to) and he said good sourdoughs contain a mix of lactobacillus bacteria along with yeasts. (You likely already know that.) I found the flavour of my sourdough was enhanced after I added half a capsule of an acidophilus mix to the starter. Adding yogurt might do the same thing but unfortunately, I'm lactose-intolerant though I do plan on making yogurt with my lactose-free milk and the contents of a couple of capsules.
Just thought I'd mention this in case you'd like to add it to your starter too if you haven't yet.
Jude
Thank you Jude. That's interesting abhout the acidophilus mix. I'll have to give it a try. I did try a Dan Francisco sourdough started that I bought at the Bob's Red Mill store. IT had a richer aroma, but the bread didn't rise. The instructions called for a warmer ferment than I use in my kitchen, which might be the reason for the poor rising. My starter was done in my own kitchen, so might be better adapter. I tried mixing them, but that didn't seem to have any benefit. So I'm back to the starter that I made in the first place.
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