I’m still trying to get a feel for how to make great sourdough. I still haven’t been able to get a really sour taste, and on my last dough, the starter ‘over ripened’ and degraded the gluten, causing a dough that fell apart instead of stretched. Luckily that dough was destined for pizza and I could roll it out and salvage it. My second sourdough loaf had perfect gluten development, but again, little sour flavor (recipe link from Sourdough Adventures I).Posted on September 11th, 2011 by Susanna
Yesterday, Dan canned tomatoes he bought from the farmer’s market. (Unfortunately not from our garden, we didn’t have much success with tomatoes in this super dry, then super wet summer) It was enough tomatoes to half fill our sink (and our sink is big).
After boiling them for a bit, he peeled the skins off. Mason jars were also boiled to sterilize.