Adventures In Fermented Bread-Making

About a week ago, I decided to make my own sourdough starter. I grabbed some high-quality house milled rye from The Brooklyn Kitchen, and used this guide. I followed the feeding schedule loosely, adjusting based on the fact that the fermentation was going very slowly; I finally let it be for three days and it looked ready.

I let it sit in the fridge for a day or two, then made a few loaves of bread using a recipe for “beginner bakers” from The Kitchn. It’s so freaking delicious! Sour and spongy with an amazing crust! One tip: just before you put the bread into the oven, spray some water so it steams, it makes the crust all nice and crispy. Also, if you make rolls like I did, they can be baked at about 20 degrees lower and for a shorter time. I actually left the risen loaf dough in the fridge for three days before baking it, and I was skeptical but it’s literally some of the best bread I’ve ever had. So chewy, amazing texture, perfect level of sourness.

I feel like I’ve given birth! I had this starter baby, and I fed it and nurtured it, sang it lullabies… then it grew up, became real bread! I’m so proud of my baby.

Here’s what it looks like to make a fermented starter and then bake it into lovely bread:

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