sourdough bread in a perforated french mold.

© 2011 by KV5R — Rev. Feb. 27, 2011.


  1. The crust and crumb textures were very nice. Crispy on the outside, slightly chewy on the inside.
  2. The taste was excellent—but what do I know? The “sour” aspect was pronounced at first bite, and after swallowing, but sort of sweet while chewing. Sort of a 1-2-3 flavor effect. I liked it.
  3. I don’t seem to be able to get the moisture just right—all my doughs thus far have been too soft.

So there you have it! My second sourdough. Please stay tuned for more bread baking adventures in the coming weeks.

Thanks for stopping by! —kv5r

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