Two in one week

Well folks. I’ve returned to my days of all things fermented.

Last week I revitalized the kombucha, and this week, I’m making a loaf of soft crust sourdough sandwich bread. It’s the first loaf of bread in ages.

I have done some research, online, about baking at such a high altitude as we have here, and there are a few things I need to tweak in order to get a descent loaf of bread.

Evidently, I need to add a bit more hydration, 25º more oven temperature, and about 10 minutes less bake time. Also, dough rises faster here as there is decreased atmospheric pressure. Go figure.

I’ve got my first dough rising as I’m typing this, so we’ll see what happens.

As it turns out, I combined 2, or 3, different recipes, adding an egg, some sugar, and a tablespoon of avocado oil, hoping to make the bread soft enough for Ivan to eat. Otherwise, it’s Pan Bimbo, (Mexico’s version of Wonder Bread), for the rest of his life.

The sourdough will be a healthier alternative. I’ll let you know how it turns out, regardless of whether it’s a loaf of bread, or croutons in the making.

The recipe I’m trying has 1 tsp. of active dry yeast, as well as the active sourdough starter, to allow a faster rise, and a less sour taste. Gonna give that a try.

Until next time, stay happy, healthy, and safe. Wash, cover, and protect yourselves.

Post script: I made the bread, the soft crust sourdough loaf, and Ivan has given it his approval. It tasted amazing. Here is how it ended up. Yes, we’re enjoying every bite. It is so soft, so tasty.

Well there it is, the first loaf of many. I’m going to try some sourdough pizza crust tonight, with the discards. I’ll let you know how it turns out as well. See ya.