Wednesday, May 7, 2008

Chip off the old block

I won't bore you with countless pictures of the sourdough I'm creating right now, but this loaf is a bit different. When you bake sourdough you need to increase the humidity in the oven. Normally this requires spritzing and splashing. For this loaf, I soaked cherry wood chips (used for smoking meat), and tossed them in. It did its job as far as steam, but I'm not completely sold on the flavor aspect. I definitely tasted the cherry wood, but did not like the taste with a basic white sourdough. I think it would be better on a whole wheat.

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