Thursday, August 26, 2010

My Version of VT's Sourdough

Couldn't make it in the BreadPot because I melted the brains of my broiler, but I wanted to post the results of my version of vt's 61% hydration sourdough. A finicky formula, but the results are outstanding. Great, great crust. I baked it under a large heavy pot at the bakery, which is how I make the sourdough that we sell there. For flour, I used mostly unbleached A/P flour, but all of the sponge was made with some local 'brown' or 'half-white' flour that I bought from Cayuga Pure Organics. Vt, may I have permission to reproduce your formula and instructions (with credit) on my blog? I'd like to show this loaf off.

1 comment:

  1. dear katya,

    the crust on this loaf is mindbendingly tasty-looking. killer. re-post at will!