What seems like an eternity ago, I started having difficulty with my sourdough bread. It defied me at every turn. I was so discouraged.
I experimented with recipes for regular yeast bread, and finally evolved a really good one that utilized potato flakes and masa harina. I experimented with different herbs and spices (surprisingly, lemon pepper was my favorite). These test loaves were delicious! They toasted up beautifully, but . . .
They just weren’t sourdough, and NOLA Boy was suffering in silence, I could tell.
Even though I had captured my own “yeastie beasties” from the air when I made my starter in the San Francisco Bay area, it just wasn’t happening here in the desert.
So I finally broke down and ordered a sourdough starter from King Arthur Flour. It took quite a few days, and a lot of feeding, but I think I’ve gotten a nice starter going now.
It has been a long, dry spell for NOLA Boy, but he is gobbling down the French Toast, and a half strip of pre-cooked bacon, now every morning for his “Breakfast Immedia” when he first gets up. (Real breakfast comes later.) This puts a big smile on his face, as he imagines himself sipping chicory coffee at Café DuMonde in Jackson Square.
One of the loaves in the above picture has somehow disappeared, but the other is just about to be brought into service.