What a great blog PJ! I enjoy making sourdough, enjoy scoring boules and thinking about how to get more oven spring - it is interesting and crafty.
However I go quite awhile without making it sometimes. I spend time feeding the starter but not really baking with it as my schedule and energy often does not line up well with when starter is optimal. Eventually I find that I really, really miss sourdough, especially broiling slices with a bit of butter or vegan and having plain toast or with lots of toppings like avocado, fried eggs, pickled onions - it goes on.
I thought about your article and put the recipe together last night. I have a wonderful loaf from the 9x4 (perfect gluten free) loaf pan and just had some broiled oven toast. This method keeps the counters clean and minimizes dishwashing. I'm going to put together some more now to bake tomorrow. I believe I may use the refrigerator during part of the 2nd rise as mine "got away from me" and I made the top ugly with scraping it back in from the plastic cover. It still has a wonderful taste and texture.
My starter is a stiffer starter and I probably could decrease the total weight in the mix. Thank you again- I enjoy your writing and have learned much from you.

• Reply