Sourdough Black Bean & Chipotle Bread

Although it's still early, I believe I'm going to be happy with this bread. With as much hydration as this bread has ( 2 cups of sourdough starter, the beans, the cooking liquid, and the chipotle peppers ), it really needs to cool for awhile before eating. ( of course I haven't followed my own rules ). And really, the flavor isn't going to reach it's full potential until tomorrow anyway. Because I could only find canned peppers in adobo sauce. I rinsed the peppers well before putting them in the food processer, then I rinsed them again.
The pictures show the cooking liquid from the beans; all the ingredients (beans, liquid, peppers, oregano, cumin, salt, barbecue sauce - Sweet Baby Ray's, whole wheat flour, and sourdough starter ) mixed together - minus the bread flour; the mixed dough before rising; the dough after the first rise; the shaped loaves; the risen loaves; and finally the baked bread.
I have a good feeling this bread would make excellent soup bowls.

Sourdough Starter - Day 3

This starter is ready to go! I can't wait to see how it does in the breads!

Sourdough Starter

Over a month ago I made a whole wheat sourdough starter using Peter Reinhart's "Pineapple Solution". This involves using unsweetened pineapple juice to get it going. I think I made a couple of loaves, then put it in the refrigerator and kind of got lazy about it. Two days ago I took it out of the fridge, and began rebuilding it according to Reinhart's directions of doing so over a 3 day period. This morning is the beginning of the 3rd day, and there is lots of activity on the surface of the starter. The taste is incredibly tangy, and I'm looking forward to some wonderful sourdough breads!
This morning I discarded all but 200 grams, and once again fed it to maximize the flavor of the starter. Either this evening or tomorrow morning I'll begin the first of the breads using this mother starter - a new recipe I've found for Black Bean and Chipolte Bread! I can't wait!

Better Ingredients, Better Pizza, Papa Jims

In less than an hour, very good deep-dish pizza.