Delving into fresh sourdough bread near me, this introduction immerses readers in a unique and compelling narrative that will lead them to appreciate the artisanal craftsmanship behind each loaf. From the rich history of sourdough bread-making to the importance of supporting local bakers, this guide is designed to transport readers on a journey of discovery and exploration.
The art of sourdough bread-making has been perfected over centuries, with each region bringing its unique twist and flavor profile. Today, with the rise of local artisan bakeries and the resurgence of interest in traditional bread-making techniques, people are seeking out authentic, crusty sourdough breads that rival their European counterparts. But where to find these culinary gems in our own neighborhoods? That’s what this guide aims to answer.
Discovering nearby artisan bakeries that create authentic, crusty fresh sourdough bread
In the bustling streets of Palembang, the aroma of freshly baked sourdough bread wafts through the air, tempting our senses and making our mouths water. But what sets traditional sourdough bread apart from its commercial counterparts? It’s not just the taste, but the process that goes into making it.
Traditional sourdough bread is characterized by its thick, chewy crust and soft interior, all thanks to the slow fermentation process that involves a natural yeast starter. This process takes time, patience, and skill, setting it apart from mass-produced bread that often uses artificial preservatives and additives.
Identifying bakeries that use a slow fermentation process
When searching for artisan bakeries that produce authentic sourdough bread, look for the following signs:
- Old-school baking techniques: Bakeries that use stone ovens or traditional wood-fired ovens are more likely to use a slow fermentation process. Be on the lookout for these rustic elements in their equipment and decor.
- Crusty bread: Observe how the bread is presented. Does it have a thick, golden crust that’s almost crunchy? This is a sign of a slow fermentation process.
- Longer baking time: Artisan bakeries typically take longer to bake their bread, often between 30 minutes to an hour. This slow baking process allows for a more complex flavor and texture to develop.
- Use of natural yeast starter: Ask the bakery staff about their fermentation process. A traditional sourdough bakery will likely use a natural yeast starter, such as a sourdough starter or wild yeast, to leaven their bread.
Supporting local bakers who use natural yeast starters
By supporting local bakeries that use natural yeast starters, you’re helping to preserve traditional baking techniques and promote sustainability. Here are some ways to get involved:
- Visit local bakeries: Seek out bakeries that produce authentic sourdough bread in your area. Support them by purchasing their products and spreading the word about their delicious bread.
- Ask questions: Engage with the bakery staff and ask about their fermentation process. Show interest in how they make their bread, and ask for recommendations on how to store and serve it.
- Participate in baking workshops: Many artisan bakeries offer baking workshops or classes. These sessions provide an opportunity to learn about traditional baking techniques and connect with other bread enthusiasts.
The benefits of supporting local bakeries
Supporting local bakeries that use natural yeast starters has numerous benefits. Not only are you contributing to the preservation of traditional baking techniques, but you’re also:
- Supporting local economies: By buying bread from local bakeries, you’re putting money directly into the local economy.
- Getting fresher ingredients: Artisan bakeries often source their ingredients from local suppliers, ensuring that their bread is made with fresh, high-quality ingredients.
- Enjoying unique flavors: Each bakery has its own unique recipe and techniques, resulting in a wide range of flavors and textures to try.
Crafting the perfect sourdough bread recipe at home, incorporating unique flavor profiles
In the world of bread-making, crafting the perfect sourdough recipe is an art that requires patience, creativity, and a willingness to experiment. By incorporating locally sourced ingredients and herbs, you can create a truly unique flavor profile that reflects your personal taste and style. In this section, we’ll explore the world of sourdough bread-making and provide you with the tools and techniques to create your own perfect recipe.
Designing a Recipe that Incorporates Locally Sourced Ingredients and Herbs
When designing your sourdough recipe, it’s essential to start with locally sourced ingredients. This not only supports your local community but also ensures that your bread is made with high-quality, fresh ingredients. Here are a few ideas for incorporating locally sourced ingredients and herbs:
- Use locally sourced grains such as whole wheat, rye, or Kamut to create a unique flavor profile.
- Incorporate fresh herbs such as rosemary, thyme, or oregano to add a burst of flavor to your bread.
- Experiment with locally sourced cheese or nuts to add texture and depth to your bread.
These locally sourced ingredients can be incorporated into your recipe in various ways, from adding them to the dough during the mixing process to creating a flavorful topping or crust.
Comparing the Benefits of Various Types of Flour Used in Sourdough Bread Making
When it comes to making sourdough bread, the type of flour used can greatly impact the final product. Here are a few common types of flour used in sourdough bread-making and their benefits:
- Whole Wheat Flour: Whole wheat flour is a popular choice for sourdough bread-making due to its high nutritional value and rich flavor. It contains more fiber, vitamins, and minerals than refined flour, making it a healthier option.
- Rye Flour: Rye flour is another popular choice for sourdough bread-making, particularly for those looking to create a denser, earthier flavor. Rye flour is higher in fiber and lower in gluten than other types of flour, making it ideal for those with gluten sensitivity or intolerance.
- Kamut Flour: Kamut flour is an ancient grain flour that is high in protein and fiber. It has a nutty flavor and a tender texture, making it an ideal choice for those looking to create a artisan-style bread.
When choosing a type of flour, consider the flavor profile you’re aiming to create. For example, if you’re looking to create a hearty, earthy flavor, rye flour may be a good choice. If you’re looking to create a lighter, more delicate flavor, whole wheat flour may be a better option.
Mixing and Kneading the Dough – A Step-by-Step Guide
When it comes to mixing and kneading the dough, there are a few essential steps to follow:
- Mixing the Dough: Start by mixing the dry ingredients (flour, salt, yeast) in a bowl. Add the wet ingredients (water, oil, herbs) and mix until a shaggy dough forms.
- Kneading the Dough: Use a stand mixer or a wooden spoon to knead the dough for 5-10 minutes, until it becomes smooth and elastic.
- First Rise: Place the dough in a warm, draft-free area and let it rise for 1-2 hours, until it has doubled in size.
- Shaping the Dough: Punch down the dough and shape it into a round or oblong shape.
- Second Rise: Place the shaped dough on a baking sheet or in a proofing basket and let it rise for another 30-60 minutes, until it has doubled in size.
- Baking the Bread: Preheat your oven to 450°F (230°C). Score the bread with a sharp knife or razor blade and place it on the preheated baking sheet. Bake for 20-30 minutes, until the bread is golden brown and sounds hollow when tapped.
These steps provide a general guide for mixing and kneading the dough. However, depending on the type of flour and ingredients used, you may need to adjust the mixing and kneading time.
Troubleshooting Common Issues
When it comes to making sourdough bread, there are a few common issues that can arise. Here are a few tips for troubleshooting common issues:
- Dough Too Sticky: If the dough is too sticky, it may be due to too much water or not enough flour. Try adding a small amount of flour to the dough and kneading it until it becomes smooth and elastic.
- Dough Too Dry: If the dough is too dry, it may be due to too little water or too much flour. Try adding a small amount of water to the dough and kneading it until it becomes smooth and elastic.
- Bread Not Rising: If the bread is not rising, it may be due to a lack of yeast or insufficient rising time. Try adding a small amount of yeast to the dough and letting it rise for a longer period.
By following these tips and adjusting your recipe as needed, you should be able to troubleshoot common issues and create the perfect sourdough bread.
“Sourdough bread-making is an art that requires patience, creativity, and practice. With the right recipe and techniques, you can create a truly unique and delicious bread that reflects your personal taste and style.”
Uncovering Hidden Gems: Popular Online Platforms and Review Sites for Finding the Best Local Sourdough Bread
Are you a fan of sourdough bread and always on the lookout for the best local bakeries to satisfy your craving? With the rise of online review platforms and social media, finding hidden gems has become easier than ever. In this section, we’ll explore the best online platforms and review sites that can help you discover high-quality artisan bread in your area.
Pros and Cons of Using Online Review Platforms
Using online review platforms to find the best local sourdough bread has its advantages and disadvantages. On the one hand, these platforms provide a vast database of user reviews and ratings that can help you narrow down your search and find highly-recommended bakeries. Additionally, many platforms allow you to filter searches by location, price range, and reviews, making it easier to find the perfect match for your taste and budget.
However, there are also some drawbacks to consider. For instance, online reviews can be subjective and biased, and some platforms may be more prone to fake or manipulated reviews. Moreover, relying solely on online reviews may lead to a lack of personal connection and community engagement, as you may be missing out on the chance to interact with local bakers and other customers.
Lesser-Known Apps and Websites for Discovering High-Quality Artisan Bread
While popular platforms like Yelp and Google Reviews are widely used, there are many lesser-known apps and websites that can help you discover the best local sourdough bread. Here are some of our favorites:
* Urbanspoon: This platform allows you to search for restaurants and bakeries in your area and filter your search by category, price range, and reviews.
* Happy Cow: This app and website focus on organic and artisanal food, making it a great resource for finding high-quality bakeries that use locally sourced ingredients.
* FoodieHub: This app and website allow you to discover new restaurants and bakeries based on user reviews and ratings, as well as connect with other foodies in your area.
The Value of Reading User Reviews and Ratings
Reading user reviews and ratings is an essential step in finding the best local sourdough bread. Not only can it help you avoid bakeries with poor quality or service, but it can also give you a sense of the bakery’s unique selling points and specialties. Here are some tips for getting the most out of user reviews:
* Look for reviews from recent customers: New comments and reviews are often a better indication of a bakery’s current quality and service.
* Pay attention to recurring themes: If multiple reviewers mention a particular issue or complaint, it may be worth investigating further.
* Check the reviewer’s rating system: Some platforms use a rating system that may not accurately reflect the reviewer’s experience.
By following these tips and exploring popular online platforms and review sites, you can discover the best local sourdough bread in your area and start baking your way to a more delicious and authentic culinary experience.
Example:
[Image description: A person holding a freshly baked sourdough loaf, with a smile on their face and a background of a cozy bakery.]
Exploring the History and Science Behind the Sourdough Bread-Making Process, Including the Role of Wild Yeast
Sourdough bread has been a staple in many cultures around the world for thousands of years, and its unique characteristics have captivated bakers and food enthusiasts alike. But have you ever wondered where this bread originated from, and what makes it so special?
Origins of Sourdough Bread
The history of sourdough bread dates back to ancient Egypt, around 1400 BCE. The Egyptians were known to use a natural starter culture to leaven their bread, which they believed had mystical powers. This starter culture was made from a mixture of flour and water that was allowed to ferment, creating a natural yeast that helped to rise the bread. From Egypt, the art of sourdough bread-making spread to other parts of the world, including Europe, where it became a staple in many countries.
Unique Properties of Wild Yeast
Wild yeast, also known as natural yeast or mother dough, is the microorganism responsible for fermenting sugars and producing lactic acid, giving sourdough bread its characteristic tangy flavor and chewy texture. What makes wild yeast so special is its ability to adapt to different environments and survive in extreme conditions. It can thrive in a variety of temperatures, from warm to cold, and can even survive in the presence of oxygen, which is rare for most microorganisms.
Steps Involved in Creating and Maintaining a Sourdough Starter
Creating a sourdough starter requires patience and dedication, but with the right ingredients and conditions, it can be a rewarding and delicious experience. Here are the steps involved in creating and maintaining a sourdough starter:
- Step 1: Create a Spontaneous Starter
- Step 2: Feed the Starter
- Step 3: Store the Starter
- Step 4: Use the Starter
- Aleppo-style flatbread from Turkey, topped with sumac and olive oil
- Garlic and rosemary sourdough from Italy, with a fragrant, herbaceous flavor
- Spiced apple cider sourdough from the United States, with a sweet and tangy flavor
- Pumpernickel bread from Germany, with a dense, earthy texture and a hint of molasses
- Sourdough breads from various countries and regions
- Artisanal breads made with ancient grains or other unique ingredients
- Flavorful flatbreads from around the world, such as pita, chapati, or tortillas
- Classic breads from Europe, such as baguettes, ciabatta, or rye
- In a bakery, consistent temperature and humidity levels enable bakeries to create a “predictable” environment, allowing for precise control over fermentation and browning.
- At home, temperature and humidity fluctuations can result in varying fermentation rates, leading to inconsistent bread textures and flavors.
- Phytates are found in high concentrations in whole grains such as wheat, barley, and rye.
- During the sourdough process, the lactic acid produced by the natural yeast starters breaks down phytates, making the nutrients more bioavailable.
- This process is essential for individuals with impaired nutrient absorption, such as those with celiac disease or irritable bowel syndrome.
To create a sourdough starter, you’ll need to mix equal parts of flour and water in a clean container. Cover the container with a cloth and let it sit in a warm place for 24-48 hours. During this time, the mixture will start to bubble and emit a sour smell, indicating the presence of wild yeast.
Once the starter has started to ferment, it’s time to feed it. To do this, discard half of the starter and add equal parts of flour and water. Mix well and let it sit for another 24 hours. This process is called “feeding the starter” and it’s essential to keep the starter healthy and active.
Once your starter is active and healthy, you can store it in the refrigerator to slow down its activity. Before storing, feed the starter one last time and let it rest for 24 hours. Then, transfer it to a clean container and store it in the refrigerator.
When you’re ready to bake, take the starter out of the refrigerator and let it come to room temperature. Then, mix it with flour, water, and other ingredients to create a dough. Knead the dough and let it rise for several hours before baking.
Visiting local farmers’ markets and artisan bread festivals to sample diverse types of sourdough bread
If you’re a bread enthusiast, there’s no better way to experience the rich flavors and textures of sourdough bread than by visiting local farmers’ markets and artisan bread festivals. These events bring together talented bakers and passionate foodies to celebrate the art of bread-making, and you’ll have the opportunity to sample a wide variety of sourdough breads that you might not have tried otherwise.
At these markets and festivals, you’ll find vendors offering everything from classic country-style sourdough to more exotic options like fig and goat cheese or jalapeno cheddar. You might even stumble upon a vendor specializing in artisanal breads from around the world, such as traditional German dark rye or crispy Italian ciabatta. The possibilities are endless!
Unique and Exotic Bread Varieties
Here are some examples of the unique and exotic bread varieties you might find at farmers’ markets and artisan bread festivals:
When sampling these breads, pay attention to their texture, flavor, and aroma. Notice how the crust is crispy, chewy, or crunchy, and how the inside is soft, airy, or dense. Take note of the flavors you detect, from earthy undertones to sweet and tangy notes.
The Benefits of Supporting Local Farmers
When you support local farmers by buying their bread at a market or festival, you’re not only getting a delicious product – you’re also supporting the local economy and promoting sustainable agriculture. These farmers often use traditional methods and high-quality ingredients to craft their breads, which means you’re getting a product that’s not only tasty but also environmentally friendly.
As you sample these breads, think about the farmers who made them possible. Consider the time and effort they put into growing their crops, mixing their dough, and baking their loaves. Appreciate the fact that you’re supporting small businesses and individuals who are passionate about bread-making and committed to sustainability.
The Importance of Attending Food Festivals
(halnya)
Attending Food Festivals
Attending food festivals is an excellent way to experience the sights, smells, and tastes of diverse bread cultures. These events bring together food enthusiasts, chefs, and artisans to share their passion for bread-making and to celebrate the rich heritage of bread-based traditions.
At a food festival, you’ll have the opportunity to sample a wide variety of breads, from classic sourdough to more exotic options like croissants, baguettes, and ciabatta. You’ll also have the chance to meet the artisans who make these breads, learn about their techniques and traditions, and ask questions about their craft.
Some popular types of bread you might find at a food festival include:
When attending a food festival, make sure to try a variety of breads and to ask the artisans about their products. This will help you learn more about the bread-making process and appreciate the art and craftsmanship that goes into creating each bread.
The impact of environment on the flavor and texture of fresh sourdough bread, including the role of humidity and temperature
When it comes to baking sourdough bread, environment plays a crucial role in shaping the final product’s flavor and texture. Temperature and humidity can significantly affect the fermentation process, resulting in varying bread textures and flavors. In this continuation, we’ll explore the relationship between environment and sourdough bread-making.
The Maillard reaction, a chemical reaction between amino acids and reducing sugars, is responsible for the formation of new flavor compounds and browning of bread. This reaction is temperature-dependent, with optimal conditions between 140°C to 150°C (284°F to 302°F).
Variations in temperature and humidity
Temperature and humidity can significantly impact the fermentation process, resulting in various bread textures and flavors. When baking in a bakery, temperatures and humidity levels are typically more controlled, allowing for consistent fermentation and browning. On the other hand, at home, temperature and humidity fluctuations can lead to unpredictable fermentation results.
The ideal temperature range for sourdough fermentation is generally between 20°C to 25°C (68°F to 77°F), with humidity levels between 50% to 70%. Deviations from these conditions can affect yeast activity, leading to changes in bread texture and flavor.
The role of humidity in bread texture
Humidity affects bread texture by influencing yeast activity and the rate of fermentation. Higher humidity levels can lead to a softer, more tender crumb, while lower humidity levels result in a denser, chewier crumb.
Humidity levels between 50% to 70% are generally considered ideal for sourdough fermentation, as they promote healthy yeast activity and optimal fermentation rates.
The impact of temperature on bread flavor
Temperature affects the Maillard reaction, which is responsible for the formation of new flavor compounds and browning of bread. Higher temperatures can lead to a more caramelized crust and a deeper, more complex flavor.
The Maillard reaction is temperature-dependent, with optimal conditions between 140°C to 150°C (284°F to 302°F).
Incorporating unique flavor profiles into sourdough bread can be achieved by adjusting environmental conditions, such as temperature and humidity. By understanding the relationship between environment and sourdough bread-making, bakers can craft bread with distinct flavors and textures.
The environment plays a significant role in shaping the final product’s flavor and texture. Temperature and humidity affect the fermentation process, resulting in varying bread textures and flavors. By controlling these environmental factors, bakers can create delicious and consistent sourdough bread.
Building a community of fellow sourdough enthusiasts through online forums and local bread-making groups
In the world of sourdough bread-making, one of the best ways to learn, grow, and share knowledge is by connecting with like-minded individuals. This is where building a community of fellow sourdough enthusiasts comes into play. Whether it’s through online forums, local bread-making groups, or even social media, joining a community can be a great way to tap into a wealth of information, expertise, and enthusiasm.
By connecting with fellow bakers, you’ll gain access to a valuable network of individuals who have faced and overcome their own challenges in the world of sourdough bread-making. This network can provide you with a wealth of valuable advice, tips, and techniques to help improve your bread-making skills. But that’s not all – being part of a community can also be a great source of motivation and inspiration, helping to keep you on track and excited about your bread-making journey.
Sharing stories of successful bread-making projects
One of the most rewarding aspects of joining a community of fellow sourdough enthusiasts is the opportunity to share your own stories of success and failure. Whether you’re sharing your latest bread-making triumph or learning from your mistakes, sharing your experiences can be a great way to connect with others and gain valuable insights.
Take, for example, the story of Sarah, a passionate sourdough baker who joined a local bread-making group in her town. Through the group, she was able to share her own recipes and techniques with others, and in return, she learned from their experiences and gained access to a wealth of fresh bread-making ideas.
Benefits of receiving feedback and support from others
Receiving feedback and support from others is a crucial part of the bread-making journey. Whether it’s constructive criticism, helpful advice, or simply a listening ear, having a supportive community behind you can make all the difference.
By joining a community of fellow sourdough enthusiasts, you can gain access to a wealth of feedback and support, helping you to troubleshoot problems, refine your techniques, and take your bread-making skills to the next level. And it’s not just about receiving feedback – being part of a community also allows you to give back to others, sharing your own expertise and experience to help them succeed.
Networking with local bakers and food enthusiasts
Networking with local bakers and food enthusiasts is another key benefit of joining a community of fellow sourdough enthusiasts. By connecting with these individuals, you can gain access to a wealth of new ideas, techniques, and sources of high-quality ingredients.
For example, by attending local bread-making events and joining online forums, you can connect with experienced bakers who have spent years perfecting their craft. These individuals can provide you with valuable insights and advice on everything from recipe development to bread-making equipment.
Designing a strategy for creating and maintaining an online community
So how do you go about creating and maintaining an online community of fellow sourdough enthusiasts? Here are a few ideas to get you started:
* Identify a clear mission and purpose for your community: What do you hope to achieve through your community, and what kind of support and resources do you want to offer?
* Choose a platform: Will you create a private Facebook group, or a dedicated website? Perhaps you’ll opt for a community forum or a social media group?
* Establish clear rules and guidelines: What kind of behavior and interaction do you want to encourage within your community? What kind of topics are off-limits?
* Set up a membership system: Will you charge a fee for joining your community, or will it be free? How will you manage membership and track progress?
* Plan for engagement and moderation: How will you encourage active participation and engagement within your community? Who will be responsible for moderating and enforcing community rules?
The health benefits of consuming freshly baked sourdough bread, including reduced phytate content and increased nutrient bioavailability
Sourdough bread has been a staple in many cultures for centuries, and its popularity endures to this day. Not only does it offer a unique flavor profile, but it also provides numerous health benefits, particularly when made with whole grains and natural yeast starters.
Reduced phytate content and increased nutrient bioavailability
During the sourdough bread-making process, the slow fermentation process breaks down phytates, naturally occurring compounds found in whole grains. Phytates can inhibit the body’s ability to absorb essential nutrients such as iron, zinc, and calcium.
The breakdown of phytates during the sourdough process has been shown to increase the bioavailability of iron, zinc, and other essential minerals. This is especially beneficial for individuals with inadequate nutrient intake, such as those with restrictive diets or malabsorption issues.
Nutritional benefits of consuming sourdough bread
When made with whole grains and natural yeast starters, sourdough bread provides a nutrient-rich snack or meal option.
| Nutrient | Sourdough bread (per 100g serving) |
|---|---|
| Fiber | 3-4g |
| Protein | 10-12g |
| Iron | 2-3mg |
| Zinc | 1-2mg |
| Calcium | 20-30mg |
The nutrient-dense composition of sourdough bread makes it an excellent choice for individuals seeking a healthier bread option. The combination of whole grains, natural yeast starters, and slow fermentation process creates a bread that is both delicious and nutritious.
Comparison to commercial bread variants
Commercial bread variants, on the other hand, often rely on refined flour and artificial additives to extend shelf life and enhance flavor. These breads may contain preservatives, artificial flavorings, and other unwanted ingredients that negatively impact nutritional quality.
The slow fermentation process used in sourdough bread production allows for a more complete breakdown of phytates, resulting in increased nutrient bioavailability.
This comparison highlights the importance of choosing sourdough bread over commercial variants. By selecting a bread made with whole grains and natural yeast starters, individuals can reap the numerous health benefits associated with sourdough consumption.
The role of phytates in bread making, Fresh sourdough bread near me
Phytates are naturally occurring compounds found in whole grains, including wheat, barley, and rye. These compounds can inhibit the body’s ability to absorb essential nutrients, such as iron, zinc, and calcium.
Phytates can be broken down through the use of heat, water, and acid, allowing for increased nutrient bioavailability.
During the sourdough process, the lactic acid produced by the natural yeast starters breaks down phytates, making the nutrients more accessible to the body. This process is essential for individuals with impaired nutrient absorption, such as those with celiac disease or irritable bowel syndrome.
Summary
As we conclude our exploration of fresh sourdough bread near me, we hope that readers have gained a deeper appreciation for the art of artisan bread-making and the importance of supporting local bakers. Whether you’re a seasoned bread enthusiast or just starting your journey, this guide has provided a wealth of information and inspiration to help you discover the best sourdough breads in your area.
We encourage you to continue exploring the world of sourdough bread, trying new recipes, and sampling a variety of flavors and textures. By doing so, you’ll not only be treating yourself to some of the world’s most delicious breads, but also supporting local businesses and preserving traditional craftsmanship.
Quick FAQs: Fresh Sourdough Bread Near Me
What’s the difference between commercial and artisanal sourdough bread?
Artisanal sourdough bread is made using a slow fermentation process that involves using a natural yeast starter, whereas commercial bread often uses commercial yeast or artificial additives. This results in a bread that is denser, chewier, and with a more complex flavor profile.
Can I make sourdough bread at home?
Yes, making sourdough bread at home is a fun and rewarding process that requires minimal equipment and ingredients. With a little patience and practice, you can create your own delicious sourdough bread using a natural yeast starter.
How do I know if a bakery uses a slow fermentation process?
Look for bakeries that use traditional methods and ingredients, and ask the bakers about their process. You can also ask if they offer tours or tastings, which may give you a glimpse into their bread-making techniques.
What’s the role of wild yeast in sourdough bread-making?
Wild yeast is a type of natural yeast that is present in the air and on surfaces. It’s used to ferment sugars in the dough, producing lactic acid and giving the bread its characteristic flavor and texture.
Can sourdough bread be gluten-free?
Sourdough bread can be made with gluten-free flours, but it requires a special type of gluten-free flour that’s specifically designed for bread-making. Additionally, you may need to adjust the recipe and baking technique to ensure the bread turns out correctly.
