My wife is starting a home bakery, she is from the islands and can make really good (instant yeast) bread.
Since I started researching different style breads I have become very interested in sourdough breads.
My first attemt at a sourdough starter worked but was done with a store bought yeast. I tried a few recipes with it and they all turned out OK.
Then I made a wild yeast starter with whole wheat and pineapple juice.
The first recipe I tried was a sourdough french bread when the starter was only 7 days old. The bread turned out fantastik! everyone that tried it loved it.
So now I am hooked,
This weekend am trying a sourdough ciabatta.
Great website!
Thanks.
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Replies
Hi Sourhip
There's no substitute for the complexity and depth of flavour sourdough brings! Though I still sometime make long-fermentation commercial yeast breads too.
I'm guessing maintaining your starter and fermenting your dough in the tropics is quite different to what I'm used to down here in Melbourne, though reading these forums there are people in all kinds of environments - cold, hot, low altitude, high altitude - making great sourdough.
Enjoy that ciabatta!