OP, I's like to congratulate you on that gorgeous starter! I have always been afraid to attempt my own. I keep having visions of the detritus that will end up in the starter no matter how carefully I cover the bowl. You'll let us know how the bread comes out? Please?
Originally Posted by
SuperDudley
Nothing better then hot sourdough bread with butter.
While I am very much a fan of all kinds of hot bread (with butter) and sourdough is extra special there is something better. I wanted to be clever and insert a link but I can't find one...I know that my little hometown in Italy can't be the only place that makes this.
It's bread with fatback. You chop up the fatback and render it down until most of the fat is gone and pretty much only the crispy pork remains. You then mix that lovingly and thoroughly into a lump of French bread dough then bake until the loaf is golden and as tall as an Easter hat. Hot out of the oven this bread is pure bliss.
But nowhere near as pretty as a fresh loaf of sourdough (or the OP's starter
)