July 2020 - sourdough experiments

So you know that I started my sourdough journey last month and baked my first two loaves of sourdough bread. This month, I got a little more adventurous and experimented with more recipes using my sourdough starter :)

1. Focaccia with oregano, tomato and mozzarella cheese.
2. Cheddar cheese bread with oregano and paprika
3. Hokkaido milk bread
4. Chocolate bread with raisins and walnuts

I know that some sourdough experts say you should stick to ONE type of bread till you master it because sourdough breads can be very finicky - change in temperature, strength of starter, type of flour and length of fermentation can all affect the outcome of your baked sourdough bread. But you know me, always a maverick...why can't I learn how to make the "perfect" sourdough bread by experimenting with different flavours, right? It can be so boring eating the same type of bread. And you know my family has some really picky eaters. *winks*

I have been having fun with my sourdough experiments. The long wait for each outcome is actually making the stay-at-home period a little more bearable.While most bakers want large holes in their sourdough breads, I want small holes so that my butter or jam doesn't fall through the holes. *LOL*

Playing along with Stick It Down.

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