Sourdough

I love a good sourdough. Who doesnt?

I've been experimenting with some different mix-ins and got different results in texture, crumb and flavor.

I've tried roasted garlic, which left me with a very dense crumb.

Not my fav!

I also made an olive, lemon zest, thyme, rosemary and parmesean cheese mix-in. This bake had almost a foccacia feel. This was a Fan favorite.

Next was Banana. My results were a light banana flavor with more porous crumb and stronger sourdough flavor. I believe this is due to the fructose in the Banana. It seems to have been good food for the yeast, building its strong flavor profile.

Here are a few pictures of my sourdough starter active and bubly and the end result of my bakes!

Left to right.

Parmesean Lemon herb

Roasted garlic

Banana