Since I had some time on my hands last night, I quickly put together a batch of sourdough starter for sourdough rye + flax seed bread. I mixed the starter and other ingredients this morning, and a few hours of fermenting, maturing and baking later, I had two loaves of bread:
Typically, bread bakers try to avoid such irregular results by scoring (or slashing) loaves before baking. The slashes break surface tension and allow the bread to rise, each perfect score a testament to a baker’s steady hand and his or her great technique.
Apparently, I don’t have either, which doesn’t really stop me from trying new recipes. (I did try to learn how to score bread but with sad results.) Plus, I rather like my misshapen bread, especially when it comes out looking like a baker’s version of Halloween food.