Sourdough boule in a toaster oven

So I reduced my recipe by 1/2, since I’m using a 3.25 quart metal pot, small enough to fit into the oven. We’re at 8,200 feet here, so that’s a factor as well. Batch seemed small, and it was. Next time I’ll use a 3/4 scale recipe. But it tastes fine and I’m so glad to finally have a starter working here. Last attempt was 2.5 years ago in a supposedly warmer climate, and at 5,100 feet, but could not get any decent rise. Cold house, that’s my story.

So, success, I’m happy!

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Are those walnuts in there? I love walnuts in my bread, your bread looks good and probably tastes great.

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The original recipe calls for walnuts, and that is what I normally use. However, we’re currently living in Mexico and those are hard to come by, so pecans it is! Still tastes good :slight_smile:

Yes pecans are great too, I’ve recently posted a sourdough bread I made recently with pecans and purple sweet potatoes.