I've been baking sourdough bread for a few years using only my starter,
white bread flour, salt, olive oil, and water. I made my starter from rye
flour and water months ago. I keep my starter in the refrigerator, and let
the dough rise (1st rise) appx. 24 hours in the refrigerator, too. Second
rise is at room temperature in the breadpan.
The taste and aroma are excellent, as is the texture, but I wonder why,
when I cut into it, the bread is slightly gray in color. I haven't seen
that before in bakery-made sourdoughs. Does anyone know a way around that
problem?