More on Sourdoughs

About the many benefits of sourdough bread vs. bread using commercial yeast:




And here be one that I made:

 Bread baking is turning out to be a hobby that is just as rewarding as brewing (maybe even more rewarding since I can eat the bread anytime of the day without being labeled socially maladjusted!)

This bread came from this book: Peter Reinhart's Whole Grain Breads.  This particular bread is a French Miche and each loaf weighs about 3 pounds. I decided to skip the commercial yeast, take a little more time and let the natural culture do all the work.  I highly recommend this book for anyone who wants to get into baking, or even better, jump right into whole grain breads.  I haven't read Peter's other books, but I'm sure they are excellent.  A quick check shows this book (as well as others) is available on Amazon throughout most (all?) of its sites worldwide.