A little introduction and my first loaf.
I grew up in a European family in Australia, we didn't have any of the fluffy white bread that all my friends had, and at the time frankly I felt a little bit like the odd one out. You know, the kid with the Salami sandwhich when everyone else had Vegemite! Fast forward from the 1970's to now and strangely I am grateful for my childhood filled with Sourdough, pumpernickel, sweet and sour rye etc, (oh and don't forget the Smoked Eel every Saturday) and seem to have this obsession to make my own Sourdough loaves. So I start perusing the web and find this amazing site, wow, I'm not alone in this journey I chosen which to outsiders is my 'strange obsession'. I've been getting comments from friends like ' you know, you can buy bread at the shop!' Not my point people, they simply don't get it, only one friend does and she is the daughter of a baker! My Husband is quite supportive of said obsession, I guess his stomach is talking there, bless him. So after much perusing and reading and re-reading, I decided to make a starter following Sourdom's instructions, which worked really well, thankyou Sourdom for putting up such great instructions, having accomplished that task, it was then a case of which recipe do I try? So, thankyou Shiao-Ping for your blog entries, I decided on your 'Home Bread' recipe.
So, my loaf looks ok, I guess, but it a pretty dense loaf as you can see from the photos. It has a few holes around the edges, but the centre is very dense. Should I have 'slashed' more, I must admit I was a bit afraid to cut too deep, maybe I should have. I also left it a bit long in the fridge, it had an overnight stay in the fridge, and due to unexpected guests I did not get to bake it till that afternoon. Could this have contributed to the heavy texture? To be honest, I'm not really sure, hence my post.
My starter was made with unbleached organic rye flour and white bakers flour from 'Home Bake', I then used the same for my loaf. I have so much to learn here, I would be grateful of any feedback and suggestions for improving my techniques and loaves. Thank you for reading my post and I look forward to some help from this warm community.
Here are photos from my first loaf: