05-26-2012, 06:27 PM
(Partial) success!
[attachment=4061]IMG_6638.JPG[/attachment]
I was quite impressed with the taste. It has that sourdough aroma and taste that one would expect, but the wine adds to it, too. It's quite nice with milk and honey, like Pliny suggests.
The passito di pantelleria is extremely sweet, like a dessert wine. (My wife quipped: "Now I know why the Romans watered their wine.") I was afraid the sweetness and taste would overpower the bread, but it just enhanced and complemented the normal bread taste.
Unfortunately, it didn't rise like I expected. It is possible I didn't wait long enough - I was under a deadline to take my wife shopping - and sourdough normally needs quite a bit of time to rise. It is also possible I added too much flour when I was kneading it. In my past experiences dough with no added yeast needs to be very moist. You can see I got some air holes, but it wasn't near the "light sponge" that Martial describes. I'll have to try again and use more moisture content in the dough and give it more time to rise.
[attachment=4062]IMG_6641.JPG[/attachment]
[attachment=4061]IMG_6638.JPG[/attachment]
I was quite impressed with the taste. It has that sourdough aroma and taste that one would expect, but the wine adds to it, too. It's quite nice with milk and honey, like Pliny suggests.
The passito di pantelleria is extremely sweet, like a dessert wine. (My wife quipped: "Now I know why the Romans watered their wine.") I was afraid the sweetness and taste would overpower the bread, but it just enhanced and complemented the normal bread taste.
Unfortunately, it didn't rise like I expected. It is possible I didn't wait long enough - I was under a deadline to take my wife shopping - and sourdough normally needs quite a bit of time to rise. It is also possible I added too much flour when I was kneading it. In my past experiences dough with no added yeast needs to be very moist. You can see I got some air holes, but it wasn't near the "light sponge" that Martial describes. I'll have to try again and use more moisture content in the dough and give it more time to rise.
[attachment=4062]IMG_6641.JPG[/attachment]
David J. Cord
www.davidcord.com
www.davidcord.com
