I got some sourdough starter from a friend a few months back, and it started me on a new pursuit: making the perfect loaf. Seriously, the baking of bread is an ever evolving process, and as I become more experienced, I make better and better bread. Here are some of the latest products of my labors:
I have made the typical San Francisco sourdough, a killer cranberry chocolate bread (with chili powder and no sugar), and a tasty herb and onion bread. The biggest secret to the process is patience as the bread rises. Sourdough takes time to reach its full potential, and the longer the rise the better the bread---to a point.
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