― James Beard
Tricia has had a Sour dough culture started and yesterday was time to turn this thing into bread. I popped the top and sniffed it. So good and yeasty!
Tricia poured the right amount in a bowl and added some fresh-ground kamut and spelt flour to the bowl and stirred in.
It took a little working with to get the consistency right. It was either too dry or too sticky. It has to be just right to be able to knead the bread properly.
Tricia began working the bread on the counter, sprinkling flour, rolling, pushing down...
The amount of dough was enough to make two loaves, so the dough was separated into two equal parts.
She put it into loaf pans and allowed them to rise overnight, punched them down and allowed them to rise again and then put them in the oven to bake.
Today while at work I received a text from Tricia telling me that she had just pulled them out of the oven. Aren't they nice looking?
I began counting the minutes until quitting time, imagining the smell of warm homemade bread as well as the taste of hot sour dough bread with room temperature butter being spread on top of it. As soon as I got home, I rushed to the counter and got a slice or two. It was delicious! Soft center with a crispy crust. Nothing quite like hot homemade sour dough bread!
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