More SourDough

bread head on
Originally uploaded by chuborupert

Ok I'm getting better at this whole sourdough thing. I have a live wild yeast culture that consistently produces a sourdough bread, now it's all about the flour to water ratio, and in the future the oven temperature (I have a wood burning oven in the plans). This loaf took forever to rise... 18 hrs but then rose spectacularly in the oven thus the rip on the top and the front.
It is still exceptionally heavy with a tight crumb. Great with olive oil or butter, best when warmed or toasted. The crust is very crisp and crumbly