I usually make my Whole Grain Sourdough. But pasta still calls for a white sourdough. My old recipe was OK - I tweaked the sourdough bread recipe from one of my cookbooks to come up with a bread we liked. Mainly I think I just didn't use packaged yeast, because why would I want to use packaged yeast in my sourdough bread? That kind of defeats the purpose, doesn't it? And I let it raise longer, to develop the sourdough flavor.
Well, this time I tweaked it a bit more, and I think it turned out perfect!
The flavor is so good, and the texture is perfect. The crust is that perfect chewy crust I have been trying to achieve since the beginning of my sourdough adventure. What did I do differently? I omitted the sugar, and I baked it in a covered pan, the same way I bake the Whole Grain Sourdough. Can it really be that simple? Maybe. It certainly turned out well this time. I will definitely be making this bread again.