pot flour sour dough bread loaf trial1

so i kinda winged it here. nobody's going to teach you how to make a sour dough loaf made of pot flour that i am aware of.

i made a standard week long sour dough starter. the type you feed daily. i made mine of whole wheat flour so it'll come out really dense but moist/squishy and sour if done right.

so for the pot loaf i weighed out my decarbed pot flour and see i have 34g. just mental note.

so i mixed equal parts of wheat flour and starter to this with some salt and pepper to make a stiff dough. then i cut the stiff dough by mixing in more starter until i see it is becoming more like real dough. i keep adding and mixing thoroughly before adding more starter. it's real trial and error but i can say i have best result getting the loaf to rise when i have a really saturated but still solid loaf.

i dust it with more flour. place in the oven with the light on, door shut, in a concave dish to help it keep it's form while rising. it smells like a brewery while kneading the dough btw.

it's night time and ill leave it in the oven until tomorrow afternoon (9-16 hours) then bake them all. the others are regular loaves.

9 hours later

baked

it slices!

taste pretty good. it's very soft and chewy. the taste resembles pumpernickel but a bit sharper and earthier. i could have stood to dilute the pot flour more or had used white flour starter. id like to see how this does in a spongier/airier loaf like you'd see in San Francisco sour dough. egg whites brushed on top. anyway ill freeze this and not eat it right now cuz im not terribly impressed and nor starving for food.

post new trial next harvest (be a while)