Warning: Duplicate entry '186777838' for key 'PRIMARY' query: INSERT INTO watchdog (uid, type, message, variables, severity, link, location, referer, hostname, timestamp) VALUES (0, 'php', '%message in %file on line %line.', 'a:4:{s:6:\"%error\";s:23:\"recoverable fatal error\";s:8:\"%message\";s:57:\"Object of class stdClass could not be converted to string\";s:5:\"%file\";s:45:\"/home/sourdoug/public_html/includes/theme.inc\";s:5:\"%line\";i:1854;}', 3, '', 'http://sourdough.com/forum/topic/62', '', '', 1422656180) in /home/sourdoug/public_html/includes/database.mysql.inc on line 135
Radical Pagnotta | Sourdough Companion

Radical Pagnotta

I've made quite a bit of Pagnotta as a yeast bread, but now I'm into sourdough I decided to try an experiment. I think my recipe broke a few of the accepted guidelines.
Basicallly an all white Bakers flour loaf, sponge (more like slop) is 47% of the total weight and the sponge is 166% hydration


The crumb texture is moist and firm, just how I wanted it, good chewy crust, and an overall reasonably strong sour taste. This loaf with its strong texture and taste will be perfect with the Chicken Cacciatore we are having for dinner tonight.

Whew, these experimentals are nerve wracking.


If anyone wants details, yell out.