From December: Challah

Challah

This is the first time I tried to make Challah, it was for a friend. I don't know how it turned out because I didn't have any of it.

From January: Pugliese

Pugliese

This is my first attempt at making Pugliese, flavor and crumb were both wonderful.

From February:

Ciabatta
Originally uploaded by Sumisu Yoshi.

This is the best of the 3 loaves from the first time I made ciabatta. The flavor was amazing, the crumb was open but not quite as much as I would have liked.

#3 Rionach After First Feeding

#3 Rionach After First Feeding

This is Rionach after the first feeding. Roughly half was dumped out, and replaced by the equivalent of a 25/25/50 white/wheat/water mixture. It has a smell now, though I can't quite place it.

#3 Rionach After 24 Hours

#3 Rionach After 24 Hours

This is Rionach after 24 hours at room temperature, looks like roughly a quarter inch of hooch on top. Not too many bubbles and no rise.

#3 Rionach

#3 Rionach Just Made

This is my third attempt at a sourdough starter (named Rionach) just after I finished making it. It is a mixture of ~ 25% white flour, 25% whole wheat flour, and 50% water. Not much smell at this point, obviously.

Starting out

As my the title and description of the blog would indicate, this blog is mainly about sourdough. Right now I'm on my third attempt at a starter. The first was contaminated and the second had an unfortunate accident. I didn't think to take pictures until the third, but they will be posted later.

Once I get a sourdough starter going (if?) the focus will shift more towards making loaves of sourdough and other bread. With some interludes of other foods, plants, flowers, and landscapes. So, wish #3 (Rionach) the best of luck.