{"id":1852,"date":"2012-08-24T23:54:00","date_gmt":"2012-08-25T06:54:00","guid":{"rendered":"http:\/\/anirama.com\/100loaves\/?p=1852"},"modified":"2012-11-17T12:20:07","modified_gmt":"2012-11-17T20:20:07","slug":"loaf-69-sourdough-in-boulder","status":"publish","type":"post","link":"https:\/\/anirama.com\/100loaves\/loaf-69-sourdough-in-boulder\/","title":{"rendered":"Loaf 69 – Sourdough in Boulder"},"content":{"rendered":"

This was a follow up to Loaf 66<\/a>, my failed sourdough from the day before. I used the same starter again, and it failed to come alive overnight after the feed. I continued through the process and made two loaves from it anyway. It didn’t rise significantly during the proofing stage, though it did get quite a bit of pop in the oven.<\/p>\n

The loaves actually looked okay afterwards, and the crumb wasn’t too bad. However, they had zero taste – literally. It was very strange eating something with the texture of bread but no flavor at all. Into the trash they went.<\/p>\n

I didn’t use all the sourdough starter that I fed for these loaves, and set aside the rest to see what would happen. A day later it came alive and jumped up in size. I think the problem is that Jason’s starter was not as active as I thought it was, and it was taking a long time to come to life after a feeding. The loaves may have worked a day later.<\/p>\n\n\t\t