Sourdough Barley Bread

I borrowed from our library a German cookbook titled NEW GERMAN COOKING by Jeremy and Jessica Nolen, published in January 2015. I was not planning to cook German food; I was just curious and because I love reading cookbooks. Two recipes caught my eye: Crispy Sauerkraut Fritters and Sourdough Barley Bread. My sauerkraut still needs a week to ferment, so bread it is. I'll make the fritters next week. The store-bought sauerkraut won't do.

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Sourdough Country Bread

It's been months since I baked sourdough bread. And I also neglected to feed my starter for months and months until last week when I made waffles. I was certain it was dead but after waking it up just once, it proved to be stronger than ever before. So I decided it was time to try baking my version of the famous Tartine Bakery Country Bread using my sourdough starter instead of preparing a new one. The bread came out flavorful with a thin crispy crust and moist soft crumb. Although I'm happy with the flavor and texture, I'd have been happier with a more open crumb with large holes.

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