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Here is an update on the Sourdough English Muffins, they have made it to the top shelf. What I believe has happened some of the lactobacillus sanfranciscensis survived the skillet cooking. I threw a dozen or more in the freezer and a dozen or so in the fridge in a zip-lock bag. Well the ones in the frig are ageing to the most wonderful sourdough English muffin I ever tasted. It is the flavor I was hunting for. Oh boy what about the other 30 famous strains I have not tasted. They can wait in line while I savor this one.
Good Morfnoevight fellow bakers! I am at it again (I told you I should not get started). I am baking a loaf of Sourdough Rye Bread in the machine as I type. I am also on the second day of making Artisan Sourdough Loaves. This time I did not forget the Whole Wheat like I did last time. The dough is much better and I am able to knead minimally. I am going to leave the loaves in the refrigerator longer than last time and allow it to warm an hour and 15 minutes before I bake them tomorrow. Trying to get just a little more rise in the oven.
I have discovered that these Artisan Loaves keep very well in the refrigerator just wrapped in plastic wrap; over 2 weeks without problems.