Sourdough update

I made another bread, and what a difference.

First I think that despite having followed the recipe, the starter wasn’t ready yet the last time. This time the dough already felt very different when I first mixed everything together. During the subsequent kneadings it would be much lighter, too, and I had to shorten the final resting time from 5-6 hours to 2.5, because otherwise it would have run out of the bowl (that worked nicely, thank you). I also preheated the stone thoroughly and look how this turned out. I also added black caraway seed and rosemary and that is delicious.

A round loaf of bread

©Giliell, all rights reserved

A cut loaf of bread

©Giliell, all rights reserved

a lice of bread with butter, one corner has been bitten off.

©Giliell, all rights reserved
Warm with butter, the best thing in the world.


  1. jazzlet says

    Yay for learning from mistakes (and advice working out), that bread looks fanastic, well done you :)

    Bread dough whether risen with boughten yeast or sour dough is very responsive to heat, if you want to slow the rising down putting it somewhere cool like a cellar or even the fridge works well. Alsso if it’s not convenient to bake whe the dough is risen you can always knock it back to rise again. I love dough.

  2. Ice Swimmer says

    Beautiful crust and structure.

    BTW, does the recipe state that you have to make a cross (with the side of your hand) on top of the dough before you let it rest and rise? Here, that’s something that was traditionally done, for reasons which must be at least partly magical/religious.

  3. Raucous Indignation says

    You have done very well, you have. Be aware that sourdough over runs kitchens wanting all doughs to be sour. So it is. Life finds a way.

Leave a Reply