I made some Vienna White Sourdough bread yesterday. I changed a recipe Don posted and added motherdough starter intead of a seed starter. It saved an extra day because I already had the motherdough starter in the refrigerator begging to be used. Anyway here are the pics, the two loaves on the right were baked first and not proofed to perfection. The two loaves on the left were baked one half an hour later:
Here is a picture of the interior:
I will be posting about this recipe in my [url=http://northwestsourdough.wordpress.com/]blog[/url]
What an incredible difference for half an hour. Better loaf and a far better crumb. Good stuff Teresa.
I'm sorry for being such a blur queen. Why's it called Vienna White? Any relation of Vanna White?