Bread

After the West Coast Culinary Symposium at the beginning of April 2024, I got back to doing some brewing. I started with a modern Berliner Weisse, but I saved some of the malt to start a sourdough starter. I wasn't super regular at taking a picture of every time I made bread, since it's most weeks when it's not too hot. Here are some, including the beer yeast vs sourdough comparison I did in July 2024. 

These pictures are from the second week of July 2024, where I made bread from my sourdough starter at the same time as a loaf with yeast saved from the June Sahti brew. The starter is from April; I started it with malt, and I feed it with rye flour when I use it, about once a week. 

I don't measure anything for bread anymore, sorry.

Bread recipe: starter/yeast liquid, white flour, olive oil, salt, till the texture feels right. Knead. Rise overnight for first proof, couple hours for second. These loaves were small, so the bake was 15 min at 450F and 15 min at 350F. The sourdough loaf was lighter/smaller because the starter had less liquid in it than the saved yeast, so I eyeballed it weird. 

Flavor: my sourdough is never super sour, and this loaf was the same as usual. The loaf with the saved yeast had a nice complex, malty taste that was dark without being bitter or sweet somehow.