A year of sourdough

atephronesis

After about a year making sourdough, it's time for the annual holiday party and I'm ready to "go public." Made a nice one for personal consumption ;) this morning (above) and will make the rosemary panmarino recipe from somewhere on this site for our big holiday get-together. You have all taught me the value of paying attention to the process and not just the recipe. You have taught me the importance of experience and technique. I'm grateful to all of you! Thanks for all of the useful advice and happy new year everyone!

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captlynhall 2015 June 28

That is a very beautiful sourdough boule. The crumb has a nice holey texture, and the crust looks perfectly browned. That is what I am always trying to achieve. Sometimes I get there, sometimes not.

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