/ck/ - Food & Cooking

>>4063707
I can't say that I do have a ton of experience making sourdough starter. I know it'll take a while. I just used to shape bread for a short time at the bakery I once worked at when I wasn't working FOH. Never got to mix or anything. I just miss that sourdough! I've baked things like Challah and Brioche but never a sourdough. I miss the chewy interior and the crisp crust.

Never been a fan of the caraway seed, but I see what you mean about it being associated with Rye. Maybe I'll give Rye flour a try.

There's all these different recipes for Sourdough and it's just getting confusing and convoluted. Some have milk, others water; some have fat and others don't. It's kind of hard to understand what factors actually matter in getting what I want out of the final product.

We used to sell this cranberry pecan sourdough bread that was out of this world. I want to try and replicate it some day, too.

Found this at the last minute while trying to find a picture of some of their loaves. Not sure if it'd interest you or not.

http://atwaters.biz/wp-content/uploads/2012/02/Bread-101-Single-Page2.jpg

Most all of the sourdough breads were my favorites.