Success.......is it ? or a bit of a disaster, the forgiving sourdough always tastes good no matter what.
Just a heads up...........When you don't have the correct ingredients for a recipe .......dried apricots..............don't think about just using whatever is in your fridge. The fabulous recipe on this site for Earl Grey Tea and Dried Apricots didn't turn out too well by me adding preserved green figs. When I added the well drained green figs the moment I started to knead them into the dough they excreted liquid and the fruit was just bursting out the wet dough in all directions. So I just chucked the dough into a lined bread tin and retarded the in the fridge for about 18 hours. The well fired loaf ( a bit burnt) tasted amazing but the fruit was not incorporated evenly into the dough and was congealed round the sides of the loaf........better luck next time
The bread I baked today looked and tasted great ................BUT..............is the bread fermented and or proved too little or too long, will I ever know, why cant I get those great craters I see in the bread of others, is this crumb right or wrong ? Every loaf iI make its a lottery how it turns out, I really don't get the science bit, but no matter what I just adore baking with sourdough regardless of outcome. I always feel I have achieved a masterpiece from just using some flour ,water and salt. I think I have to stop trying to get the science bit right and just keep aiming for that perfect loaf.