Levain du jour

Jeremy's picture
Jeremy

Today or should I say last nights bake was a calculator I found from the pages of Mike Avery for a 3 stage levain
http://www.sourdoughhome.com/privacypolicy.html. I haven't tasted the bread yet but it has a deep smell that seems very satisfying. I hope to sink my teeth into this loaf when it has cooled and will indulge with some cheese or wine perhaps?
[img]http://sourdough.com.au/gallery/d/7344-2/CIMG1765.JPG[/img]
[img]http://sourdough.com.au/gallery/d/7341-2/CIMG1764.JPG[/img]

All baking is good baking!
Jeremy

Say aye to Micks Bethesda meeting!

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Replies

aaronmfabun 2007 January 29

looks real nice...

nice bloom...

mike is an active member of the BBGA and helped me out with a 9 Grain recipe recently...

should taste good!

Jeremy's picture
Jeremy 2007 January 29

Thanks all! I did have it this morning with some Brillo cheese from Italy(wine cheese) and some apricot marmalade! Tasted great. My sister-inlaw got the other half of the loaf and her husband ate virtually all of it!
I am working on a Tabatiere loaf and two Ciabattine de semola (semolina ciabatta)will snap when I get a minute, making a dinner and a dessert!

Ta!
Jeremy

northwestsourdough's picture
northwestsourdough 2007 January 30

Great looking bread Jeremy! Looks like a multiple stage that you ferment overnight with a little bit of rye or whole wheat included?That reddish color and deep smell of wheat comes from either an overnight/with some whole grain added or a motherdough. No bread smells as good in my opinion!
Yumm!
Teresa

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