San Joaquin Sourdough--from Dave Snyder

I just recently started following discussions and fellow blog entries on this great site.  One of the more popular recipes seems to be Dave Snyder's San Joaquin Sourdough I figured it was worth trying myself.  You can find the original recipe (and this was one of his variations), at the following link: http://www.thefreshloaf.com/node/14140/san-joaquin-sourdough-another-variation-produces-best-flavor-yet.  I do have to say this recipe lived up to all the hype and tasted excellent.  I did end up with some unexpected oven spring that ended up causing the bread to burst slightly but the crumb was excellent and the taste was tangy and nutty with a perfect bite.

The only thing I changed was to retard the dough for around 35 hours instead of 20 since I ended up going over to a friends to watch the Superbowl and didn't have time to bake the bread until yesterday.  I don't think it helped or impeded the final outcome.

Thanks again Dave for an excellent recipe!

This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting

You can see some of my old posts on my other blog at: www.mookielovesbread.wordpress.com

Crumb Shot