Monday was a beautiful spring day here, a perfect day for baking bread. It was in the mid-70's, the birds were chirping and all kinds of blooms were bursting forth. I gathered a couple pictures:
The Fresh Loaf, when I saw an example of this scoring pattern. It immediately reminded me of sand dollars and so I went and grabbed one of my sand dollars off of my dresser and sure enough it was the same pattern. When I was a teenager I used to love to dive down to the sandy bottom of the ocean along the Florida coast and search in the sand for these critters. They are tricky to catch.
One problem I had with my boule was that it was not level/flat at all on the bottom because the bottom kind of split open :( Has anyone else had this happen or anyone know what caused this? Was it something I did wrong?
My husband is the slicer of bread in our house, because being an engineer and all, he's very precise and articulate and cuts very even slices:
My husband said he could taste the tanginess from the sourdough element, but I'm not sure I could, but then my taste buds weren't working perfectly due to my cold.
I think this first test of lucky wasn't too bad and I'm looking forward to learning more about sourdough and hopefully my culture will develop a more distinct taste and get a little more active as the weather warms up.
Thank you for visiting my blog this time around for mellow bakers!