flukx
Senior Cook
I am in the process of attempting my first sourdough and have found previous threads quite useful. After 3 days I have a nice, bubbling batter with a good tangy smell. I am pondering a few options of what kind of bread I'd like to make, and a nice onion bread came to mind. In Germany I have had very flavorful onion loaves (round) with dark crusts and onions throughout the whole thing and I thought this might go well with sourdough. I am wondering if anyone has ever tried an onion sourdough before, or has any comments. Otherwise, any tips for making an onion bread in particular would be appreciated, for example, using fresh onions, dehydrated onions, or even a french onion soup type mixture with dry onions and onion powder. Any thoughts or experiences? Thanks much.