New sourdough. This loaf is to demonstrate bread from frozen starter inside of 2 days. One day and overnight to activate the sourdough starter from frozen powder to fully bubbling levain across three feedings, then BAM! Sourdough bread on the second day. This is testament to the power of virile starter that was collected over a period of two weeks and that endured Herculean challenges and adversity; it dried out, it was rained in, it was windblown, it was visited by insects, stormed on, it was heated and its components were frozen at extreme altitude, and all of the organisms it contains are the ones that can handle all that, so it is fast, and hearty, and extremely flavorful.
At a party last night I sampled commercial sourdough bread. Two different people bought the same brand, both from the same type of store. They both had the appearance of artisan loaves.
Pish tosh.
It is nothing, and I mean nothing compared to authentic sourdough where sourdough starter is the leaven.
Nothing, nothing, nothing, nothing, nothing, nothing, nothing, nothing, nothing, nothing, nothing, nothing, nothing, nothing, nothing, nothing, nothing, nothing, nothing, nothing, nothing, nothing, nothing, nothing, nothing, nothing. And I mean it. That bread is a hoax.
Commercial sourdough distinguishes itself by being effete. By being limp-wristed, weak handshake having, loafer-wearing, bouffant stylized, earring having, perfume spritzed girly-bread that's hardly any different from Wonder bread with mayonnaise and pre-sliced Velveeta cheese. Not that there's anything wrong with that, but it's not sourdough just because it's been named that by frauds.
But how is the unwary bread buyer supposed to know what they are missing?
This bread is superior to that bread by full magnitudes of order. It's a w-h-o-o-o-o-o-l-e 'nuther ballgame.
And that's why these small sandwiches are so outstanding. These thin smallish slices pack a powerful punch. POW! Right in the kisser.
Likewise, the tenderloin is the most tender beef available but it lacks flavor because the muscles on the living animal are not worked. Then cooked briefly in a Komodo-style smoker-grill imparts outstanding deep smoke flavor that the soft meat absorbs readily as fish does.
Those two things combined, smoky tenderloin slices and deeply rich sourdough bread, make an outstanding sandwich unparalleled.
You will not find anything like this anywhere. You must make it yourself. From scratch.
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