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Sourdough bread made from egret's starter
Clay Q
Posts: 4,486
Best described as a French sourdough, very mild everyday bread, good for sandwiches and toasting. I make bread a little more hydrated for extra softness of crumb while I try to maintain a good crunchy crust.
Nice toasting on the bottom.
After cooling this is ready to eat.
Nice toasting on the bottom.
After cooling this is ready to eat.
Comments
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An ABSOLUTE work of ART! Well done!
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Thanks Hoss!
This bread was made by hand, the old fashion way.
eenie meenie and egret had a hand in it as well. -
I agree with Hoss, that bread is a work of art! Great job Clay. I would love to make bread like that, I used to but had to give up the carbs. Nice photography as well.
Blair
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Looking oh soooo very good. :P
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That is a thing of beauty.Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Beautiful, Clay! :laugh: I'm very happy to see you getting use out of that starter. I have some perking as we speak for a bread making session this week......
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I think the key to it must be the solid platinum, hand-sharpened, triple-honed, polished-with-fleece-from-newborn-mountain-goat, luxury branded blade used to create those beautiful slashes in the upper crust.
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Clay, I am certain egret will be delighted with the results of your sourdough bread from his starter! The bread looks perfect!
P.S. don't forget to try egret's sourdough blueberry pancakes. -
That is amazing looking. Would love the recipe and cook times if you have the time to post that. Thanks!
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