In a couple of weeks, the barm will develop its full, delightfully sour flavor...and I simply can't wait. Fortunately, I have the other half of the dough from this batch to bake up later, so there won't be a shortage of carbohydrate-laden goodness to hold me over for in the meantime.
24 March 2012
Months after my old sourdough starter took a turn for the worst, I am finally cultivating a replacement. My barm is only a couple of days old, but I couldn't resist putting it to use for a Basic Sourdough loaf. As with the seed culture and barm, I consulted the recipe in my beloved, go-to bread baking tome, The Bread Baker's Apprentice (Reinhart, 2001). The loaf has such a lovely, golden, crusty exterior and smells amazing. In an act of self-discipline, I haven't actually cut into this loaf yet; I
stupidly told my mother that I would have fresh bread to share for dinner and prefer to present an intact loaf at the table. Based upon past successes using Reinhart's recipes, I have no doubt I'll be able to count this sourdough among them.