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This was the first loaf of sour-dough bread I’ve ever eaten – and I have to tell you, I was a little underwhelmed. I’ve come to understand that sourdough bread is one of those polarizing foods that will split a population into believers and haters – some love it, some can’t stand it. Me? Eh – it wasn’t the best bread I’ve eaten, but it still had enough flavor and complexity to merit another try.
I happened upon this at the farmer’s market a few weeks ago; my favorite whole grain loaves had sold out so I decided to give this sourdough a try. Perhaps I should’ve stuck to a white sourdough to start off with – but who am I to say know to the healthy benefits of whole grains, especially now that the marketing world constantly hits me over the head with how many grains I should be having every day. (Any more and I wonder if I’ll turn into a horse, you know).
The slightly sour (duh) flavor of the bread contrasted nicely with the earthiness of the whole wheat, but also got dulled a bit by it, I think. A slice of this bread was good to dunk in to soup as it held quite a bit of the liquid and added a nice tangy undertaste, but did not go so well with a slice of pepper-jack cheese. The wife did not seem to care much for this bread, but I may give this another try next fall when the baker is back, and will definitely try a regular white sourdough first to see if we fancy it.
THE REVIEW: WHOLE WHEAT SOURDOUGH from the Farmer’s Market
CRUST: Not too hard, cut through easily with a knife without leading to too many crumbs. Not too crispy when toasted.
CRUMB: Fairly dense, with a chewy mouthfeel and slight sour taste. Toasting after freezing led to a nicely browned slice with the crumb losing a bit more of the sourness, but retaining the earthiness from the whole wheat. Mostly smooth crumb with no additives at all.
OVERALL: Went well with soup but not with a slice of cheese. 2 oranges, meaning we may give it another try but are not particularly craving it again.