Edible Michiana

Sourdough without sentiment: a writer’s approach to baking bread

• Photo by Levon Kotanko

• Photo by Levon Kotanko

• Photo by Levon Kotanko

  Floured proofing baskets add a spiral like this to the top of your sourdough loaf. You can also proof in a glass, metal or plastic bowl.

• Photo by Levon Kotanko

• Photo by Levon Kotanko

  These three sourdough starters are all derived from a four-month-old culture; from left to right: a bread flour culture, a whole wheat culture and a rye culture.

• Photo by Levon Kotanko

  You know a sourdough loaf is ready when you knock the bottom and it makes a hollow sound. Many bakers enjoy this stage the most; as the crust contracts, it makes crackling sounds, known as the “song” of the bread.