I posted article about my new pet, raisin leaven (sourdough starter) some time ago, and I haven’t posted what happened with them. So, here it goes for Fiesta Friday.
This raisin born starter is my second pet, and I was excited to see how the bread will turn out.
I made pain de campagne, I often make this with my first sourdough starter, so it is good way to compare.
Pain de campagne is country bread, rustic and simple. It contains flour, rye flour, starter, salt and water.
Because it is simple, it is great simply eating with butter or making cheese toast next day.
Here is the result! (I baked this last month, took too long to post it…)
The raisin starter was very active, creating much bigger air bubble than my first sour-dough starter, (he was born from apple+wheat), and it was quick raising as well.
Well, proofing time depends on room temperature, say 8 hours first and 1+1/2 hours second, where my first starter needs 8,9 hours first and 12 hours at second.
Good raise and air bubble. It has a bit rough air hole.
The taste was good, very nice texture and taste.
I think the raisin leaven one has mild favour and slightly sweet smell. It’s quite different from my first starter. It’s a good one for people who doesn’t like or not familiar to sour bread like heavy rye bread.
I realised that this might be the reason why people in Japan who starts baking natural yeast bread prefer to use raisin starter first.
Very interesting to have different flavour, I love to make another leaven to try, maybe rye one next time. But, first, I should work on baking better bread with my two starter pet. Lot more to learn, and lot more bread to bake (and eat!)
Have a nice weekend.
(Feb 2014)
Weebirdie's Café 
Lovely! Picture perfect 🙂 Wish I could smell it!
Thank you, Nancy. There is (almost) nothing better than smell of just baked bread in the kitchen!
Looks perfect. I have been trying to get around to trying my own starter, so thanks for the push I needed.
Oh, Hilda, if you like making bread and you will really enjoy doing sour-dough. Bread making itself is so interesting but sour-dough bread making will be much more exciting. Lots of possibility and challenge.
A beautiful bread. I’ happy even with a slice now! 😀
Thank you, Fae. A slice? oh go on, have a bit more! I made this for soup lunch with my friend, and we nearly eat whole thing. Yum!
Beautiful 🙂 Good bread is a huge weakness of mine
Me, too! I often make bread in the evening, so that I got a bread for breakfast. But then, who can resist warm bread just out of oven? even if that is 11 o’clock in the night…
Haven’t done too much with sourdough starter, but it’s very tempting to try as I love a good crusty country bread. Thanks for sharing your experience, Weebirdie! 🙂
Go on, Angie, have a go! It’s a good fun, and give you a reward of yummy hearty bread in the end.:)
I love my sourdough starter and use it to make French toast, fruit muffins and English muffins. I have sour salt (citric acid) which adds a real nice tang to my sourdough bread – just an 1/8 to 1/4 tsp. per loaf. My only problem is using it regularly or feeding it so it does not go bad. Yes, I have had to replace it a few times over the years 🙂
I know! I like baking soft bread with yeast as well, so I need to remember to refresh starter and bake it so that everything is good shape and not wasted.
I think I might need to replace it over this summer, with holiday and stuff. See how it goes.
I haven’t tried making English muffins with sour dough, I’ll love to try that soon. Thank you for the comment!
Homemade bread is the best! There’s nothing quite like that smell. It fits your entire apartment/house! Heaven. Yours looks lovely.
Yes! The smell of baking bread is something, isn’t it. I love it. Thanks for stopping by, Lisa.
I’d be eating this whole loaf right out of the oven… YUM! Wonderful recipe! Beautiful photos.. 🙂
Thank you! Yes, warm home-made bread is tempting, isn’t it? I nearly did eat whole thing! Thank you for coming over. 🙂
Oh, goodness! So glad you are bringing your bread to the party. It looks like a piece of heaven!
Thank you! It was great party with lots of dishes, wasn’t it. Nice to meet new blog/people like this. Thanks for visiting. 🙂
Weebirdie, this looks fantastic! I love sour bread and think yours looks just right. The middle looks so fluffy and the outside so perfectly crusted. I read through your raisin leaven/sourdough starter post–it is so neat to see the starter rise again and again like that! Thanks for sharing this….someday, I will have to try it for myself.
Yeah, sour dough starter is like a pet. They grew every time you feed them. It’s great fun to make bread with them.
Looks delicious. I am not a fan of regular slice bread so this would be great for me, crusty ad all.
If you are fan of crusty, rusty bread, this is a winner! Thanks for the comment. 🙂
Mmm, there’s not much better than warm bread coming out of the oven. Looks delicious, Weebirdie!
Thank you, Patty. Warm bread just out of oven is such a treat. I love baking bread, and I enjoy eating them. It’s a good hobby!
I enjoy the eating part more! 😉
Wow, you made amazing bread! I’ve had a sourdough starter but haven’t made proper bread with it yet. You are inspiring me to get organised and give it a go! 😀
Yes, yes, give it a go! You’ll be addicted like me. It’s a fantastic when you can make bread from such a strange simple thing as natural born yeast. It’s fun. 🙂
おいしそうです～匂いもなんとなく想像できてしまいます。バターをたっぷりつけて食べたいですね。
そうでしょうー、これはバターをたっぷりと・・・・。やっぱり焼きたてが一番ですね。
Amazing bread and the color of the crust is perfect 🙂
Thank you! Each bread turns out differently. I cannot always get good colour and raise as this one, but when it does, I am a happy lady! Thanks for visiting my blog. 🙂
Beautiful loaf and the texture looks great!
Thank you! It was good looking bread, I say so myself. My other sour-dough starter does have good flavour but doesn’t give me this exciting look.