Over a period of time, one gets comfortable with certain formulae – whether its with dealing with social situations or baking bread! 🙂 I’ve played with bread for a while now and I’ve gotten comfortable with the Tartine formula. Felt very sticky once upon a time. But, the more I’ve played, the easier it’s got. And then there’s the 1:2:3 formula – another delightful formula that’s less sticky and that’s given me consistent results. But, one thing I’ve always steered away from are the long, overnight, fermentation formulae. I’ve somehow associated long ferments with strong sour tones and no one at home is a fan of sour breads (me included). And I’ve always put off experimenting on these, partly because of my misplaced belief and partly because Ive always been able to make time for baking sourdough bread (about 7 – 8 hours from start to end, in small batches of time). But all this changed when I came across Teresa Greenway’s Alaska Sourdough Bread. It’s one of the easiest formula’s I’ve played with and perhaps an easier recipe to start with than the Tartine. And let’s face it – its always awesome to have a freshly baked loaf of bread for breakfast!
Here are a few experiments (that’s just me – can’t help experimenting all the time) So, here goes: