{"id":1442,"date":"2012-06-06T23:33:39","date_gmt":"2012-06-07T06:33:39","guid":{"rendered":"http:\/\/anirama.com\/100loaves\/?p=1442"},"modified":"2012-06-10T18:13:11","modified_gmt":"2012-06-11T01:13:11","slug":"loaf-49-sfbi-style-sourdough","status":"publish","type":"post","link":"https:\/\/anirama.com\/100loaves\/loaf-49-sfbi-style-sourdough\/","title":{"rendered":"Loaf 49 – SFBI-style Sourdough"},"content":{"rendered":"

Loaf 48 and this loaf are about using my new sourdough starter. I tried a different way of preparing sourdough with Loaf 48 that I thought would save some time. As a control of the experiment I made this loaf using the SFBI sourdough approach that I’ve done many times before (loaves 27, 29, 34 and 41). I haven’t yet been happy with those and I’m hoping the new starter makes a difference.<\/p>\n

Because this loaf varies only in the starter that I used, I’ll cut straight to the…<\/p>\n

Results<\/strong><\/p>\n

This loaf and loaf 48 were almost identical. They were visual twins and this loaf had only marginally better crumb. The retarded rise in the fridge of loaf 48 didn’t really cut any time off the process or affect the flavor in any way I could tell.<\/p>\n

The crumb is an issue for me, I still am not happy with it. I reviewed the shaping video that I embedded at the bottom of the post for loaf 29, and I’m not doing it right. My next loaf will be this again but with a better shaping process.<\/p>\n

Also, I’m not crazy about the 90\/10 white\/whole wheat blend for a sourdough loaf. I’m going to make the next loaf with all unbleached white flour.
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Beautiful right out of the oven<\/p><\/div>

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Loaf 49<\/p><\/div>
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