Photo credit goes to John... When I took it out of the oven he said, “That looks like restaurant bread. Take a picture of it and put it on Instagram” which is like the ultimate compliment. I think? I didn’t so he took a picture instead.

I used the recipe from Nourished Kitchen (but substituted regular non-bleached flour for Einkorn flour). Next time I’ll add a little more flour. I was erring on the side of caution because when I made my English muffins I added too much flour, but having a less-sticky dough wouldn’t be a bad thing. I think that might also help it to be a little fluffier and not quite as dense. It tasted really good though--only mildly sour, which John appreciated. It was delicious straight out of the oven with some butter on top.
I’m excited to try the recipe again since I still have a lot of sourdough starter left.
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