Brother Cochise sent this pic of his sourdough experiment #1, now that he’s got a real lively starter figured out. I think I’m right in saying this is 100% sourdough, and not spiked with commercial yeast at all.
I think I’m also right in saying these are the first free-standing loaves a la casa cochise, and if that’s the case things are looking pretty damn good. Lovely color from a nice bold bake.
Making bread without a loaf pan is a little bit different ball game, for sure. With the new patented technology here at 9thousandfeet, if you put your nose real close to the screen, you should be able to smell this stuff.
It’s looks mighty tasty, doesn’t it?
I dunno, a couple of slices of that, some mayo, lettuce, fresh tomato, crisp bacon, and just maybe a sliver of cheddar.
Oh yeah.
I frigging love sourdough bread.
(But not enough to bake it myself).
Thanks gunnison
Amy
If this stuff wasn’t as much fun to make, as it is to eat, I wouldn’t be doin it.
With Gunny’s handy dandy instructions, all posted under sourdough, you can’t miss.
Hell, I’m a pipeline welder and the only thing I ever baked was an instant brownie mix with a 1/4 lb. of weed in it, that tasted like sticky hay, about 30 yrs. ago.
It did set everybody on their ass….as I recall.
Cochise -
I’m so sorry i missed the brownies! And of course, the sourdough.
Another good thing about sourdough, it stays fresh and soft for a long time, and rarely gets moldy. At least not as fast as other breads.
Cochise:
Fantastic. Full marks that man!
Congrats on a wonderful result, Cochise.
Really does look good, and probably tastes even better.
A slice of Tillamook, a glass of something dry and red . . . .