proofing times

northwestsourdough's picture
northwestsourdough

I made some Vienna White Sourdough bread yesterday. I changed a recipe Don posted and added motherdough starter intead of a seed starter. It saved an extra day because I already had the motherdough starter in the refrigerator begging to be used. Anyway here are the pics, the two loaves on the right were baked first and not proofed to perfection. The two loaves on the left were baked one half an hour later:

[img]http://www.northwestsourdough.com/june18300.jpg[/img]

[img]http://www.northwestsourdough.com/june18300a.jpg[/img]

Here is a picture of the interior:

[img]http://www.northwestsourdough.com/viennacrumb.jpg[/img]

I will be posting about this recipe in my [url=http://northwestsourdough.wordpress.com/]blog[/url]

Teresa

Category: 
up
0 users have voted.

Replies

Bill44's picture
Bill44 2006 June 20

What an incredible difference for half an hour. Better loaf and a far better crumb. Good stuff Teresa.

TeckPoh's picture
TeckPoh 2006 June 21

Yum!

I'm sorry for being such a blur queen. Why's it called Vienna White? Any relation of Vanna White?

Post Reply

Photo
Files must be less than 400 MB.
Allowed file types: png gif jpg jpeg.

Full HTML

  • Allowed HTML tags: <p> <br> <a> <em> <strong> <h2> <h3> <h4> <h5> <h6> <table> <thead> <th> <tbody> <td> <tr> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Web page addresses and e-mail addresses turn into links automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.