Hello, and welcome to my first sourdough (SD) review. Please note that I am no SD expert, only expressing my opinion and observations as a fellow human and bread enthusiast.
I purchased and first sampled a SD loaf from Michelle at Omi's Kitchen on Saturday, September 21, 2024. I ate it over the course of days, as I enjoy experiencing the evolution of bread flavor, as well as attempting to debunk folks telling me that SD only lasts a few days and I like pushing limits.
While I do have a bread slicer, I cut this one with a bread knife to get the manual cutting experience and to get a feel for the crust and crumb from the, hold my granola, vibrations...just kidding about the vibrations. But cutting with a knife does impart some information about the bread without tasting it.
This loaf was not tough to slice, did not have a leathery exterior, and had a beautiful crumb. (M advised me to first cut the loaf in half, then lay the cut side down and begin slicing. I still ended up with uneven slices, but I'm certain I'll get better in time, or just cheat and use my slicer.)
My first bite was nothing but the bread. I was pleased by the subtle sourness of the loaf, as I'm not that big into sour loaves. The subtle sour notes are more pleasing to me, or better yet non-existent.
I forgot to do the squish test that I see social-media-ites doing so I don't have any information to import there.
I keep getting distracted by the image on the right as the crumb is so pleasing and I adore her little peak.
I toasted her up and made a tomato sandwich with easy mayo, only to discover that the perfectly salted bread I initially tried was, as a sandwich, screaming for more salt even though I applied the usual sprinkling of kosher salt on my tomatoes. Was the bread magic-ing my salt away from my tomatoes? What in all that is gluten-y was happening? My husband, who shall hence forth be known, albeit inconsistently, as Tom Dough, pontificated that the bread was absorbing the juices of the tomatoes and the salt and what would normally be sufficient was just not. What does he know?!
Saturday afternoon I cut a thick-boy slice and added a layer of my charro beans and a goodly amount of pepper jack and queso fresco, ok TWO because Tom Dough was looking jealously at my inspired toast-to-be, into the air fryer for an oopsie amount of time for an "afternoon snack". It was glorious. Good bread with good toppings and you can't go wrong. So much so that I repeated the concoction for brekkie on Sunday and was equally pleased. If the bread was more sour on D2, I couldn't tell.
Aside, I attempted to "knight" Tom Dough with his moniker only for him to kick back a GOT quote from Jon Snow of "I don't want it" in an accent reminiscent of Hodor. He can't escape this ball and chain...
At last we near the end...this is the end...my friend...
Yesterday is now Thursday, September 26, 6 days from receipt so appx the same from baking, and OH BOY. Hold your hats! I cut a thick, perhaps 3/4 inch, slice and toasted her up. Even before blessing her with a generous layer of hummus, I had a bite. Holy sour sister. I've seen vid-yas of folks on the 'nets touting SD and how even after baking, the yeasties are still alive...ITS ALIVE!!! and continue doing their thang. I would not have believed it if I had not experienced it, but she indeed got more sour. Not to my liking, but I don't waste food and a more than generous layer of hummus could not overpower the sourness of the bread, and my hummus is LIT with lemon juice. It was still delish. I will absolutely finish the loaf, but most likely as first dessert with honey and a touch of salt.
If you don't like it sour, eat it as quickly as possible after retrieval. Just don't eat the whole loaf by yourself. Bread is love, and love, like bread, is meant to be shared.
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