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Good Sourdough in a Loaf Pan technique

Good Sourdough in a Loaf Pan technique

Good Sourdough in a Loaf Pan technique

I have two teenagers, needed a sourdough that was tasty, that I'd want to eat, but that is also a sandwich bread that freezes well and fits in the toaster. I culled from Tartine, Girl Meets Rye, The Perfect Loaf and this site, and came up with this, with detailed steps for people who like such things. If you don't already have a starter, here's how I made mine: 50/50 white/whole wheat, 1.25kg of each To 455g lukewarm water in a medium bowl, add 315g flour, mix, cover with towel, let rest in a cool, dark place until bubbles form on the surface, about 2 days.

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