Peter Reinhart's Artisan Breads Every Day
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Recipe Review
homejoys from ,
I've had lots of bread baking failures. But of all the many recipes that I've tried in this particular book, every one was successful.
Until now. I'm sure it is my fault and not the recipe. Sourdough baking is new to me. I can make 100% whole wheat bread with yeast and I can make sourdough bread with white flour but I can not make 100% whole wheat sourdough bread.
At least not yet. I'm not giving up.
I'm sure there is some way to get the results I'm searching for. One of my problems is by the time I get the loaf baked to the center, the bottom is burnt. This dough felt wonderful. It was soft and pliable and a joy to work with, but once baked, it was hardly edible.
I did a little bit of reading on the forum dedicated to bakers using Peter Reinhart's book and think that part of my problem may be that my sourdough starter is young and may not be potent enough. I may need to give it some time to mature. My sourdough starter is languishing in the bottom of the fridge. It appears to still have some life in it and I plan to tackle the challenge of whole wheat sourdough bread in the near future.
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