A lot of store sourdough bread has too open a crumb (bubbles are too big) for my preference, which makes them bland and too insubstantial to me. I prefer my bread to be a bit denser and with more substance, which equates to flavour.
A lot of store sourdough bread has too open a crumb (bubbles are too big) for my preference, which makes them bland and too insubstantial to me. I prefer my bread to be a bit denser and with more substance, which equates to flavour.
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I like homemade sourdough because it has a chewy, springy texture and more complex flavour, compared to other bread. I find most supermarket sourdough to be rather bland; small bakery sourdough tends to be a bit better.
My wife and I generally eat my homemade sourdough over three days, as sandwiches and toast. By the third day it is a bit stale, but still OK for a sandwich, at which point I make some more. I use it for toast up to about five days, if there is any left (unlikely). It also freezes well, if sliced first.
I probably spend about 30 minutes every 3 days making it - obviously not including waiting time whilst proving/baking. Probably about 4 to 5 hours overall.