Saturday, December 5, 2009
Real sourdough bread in Hawaii!!!!
I have heard so many comments about not being able to do sour dough in Hawaii. I also have had people tell me that you have to do it with pineapple juice and others said that it was impossible to get a great crust in our humid conditions. For 8 months I have had three starters fermenting in my fridge. And today, Marilyn Monroe, my "blonde" starter proved herself a winner. She is a keeper.
My starters all began with Rye flour and pineapple juice, but Marilyn and her blonde self ventured away from the dark rye realm a few months ago when I began feeding her some organic bread flour. I occasionally gave her a teaspoon of raw sugar when I fed her, but not every time.
She liked that.
And so, here she is in her glory... a full two pound loaf of Marilyn! Crusty, nice crumb but most of all so filled with that amazing sourdough flavor that you cannot find in any bread sold here. The formula comes from Peter Reinhart's book The Bread Baker's Apprentice. I used the food processor instead of my K.A. Stand mixer and I think I like the K.A. better.
If you would like the entire formula, send me an e-mail and I will send it to you. The principles come from the Bread Baker's Apprentice. If you live in Hawaii... I would be glad to share Marilyn with you.