Alright, let’s enter the bread-baking competition! 😀 But I must saz, I am very humble on that, I don’t make a science out of the sourdough. Well, not yet. I think my sourdough is not quite working anymore. It was living in the fridge for twoo weeks only, but now it smells pretty dead (which is to say it doesn’t smell at all anymore). And it doesn’t produce bubbles and water. That seems to be a bad sign as well.
But in reference to the series of experiements with sourdough that had been going on in our kitchen a year ago I want to pickup a quote from Wikipedia:
As long as the starter dough is fed flour and water daily, the sourdough mixture can stay in room temperature indefinitely and remain healthy and usable. It is not uncommon for a baker’s starter dough to have years of history, from many hundreds of previous batches.
So somehow I have to get this sourdough resurrected. But anyway I am glad this bread is edible, for it is the first one in about six months. I baked a few but they were either like sour-sour (that was yucky, too much living stuff in the dough) or had a disgusting taste becaused of soaked buckwheat. Let me tell you this: If you ever cook or bake anything with buckwheat, take it RAW!!! If you let it get soaken with water, it will produce a nasty slime, smell, and taste. Veery yucky !
But about this one I can’t complain. A little bit more salt wouldn’t have done any harm, but after all I was hungry 🙂
So now, being content with my work, I add another kind of sense-free-picture, but I like it somehow.