The breadmaking went really well. Knowing that sourdough can be tricky, I limited my expectations. But when I took it out of the bowl this morning to knock back, it felt right, springy and just the right degree of resistance, so my hopes were raised. I lined two small bowls with floured tea towels as instructed, left it a few more hours and put a pan of water in the oven to create steam as the loaves cooked. A small faux pas when I carefully turned them onto a baking sheet, slid them in the Aga and immediately realised I’d forgotten to slash the tops, so I whipped them straight out and did it. Not enough, it would have been better with a slightly deeper cut or two. But never mind. The taste is wonderful.
I really love the smell of fresh bread from the oven floating through the house, and of course fresh bread with lots of cold butter. I hav always been a bread person but hav to watch my carb intake or I ll look like your lovely sourdough buns – rotund
They look great. Are you feeding your starter wheat flour or rye?
Yes, I have to use self-discipline too. Not sure if it’s just the bread or what I put on it!
It’s both, BW. 50g of rye flour and 50g white wheat flour. Having the rye there gives extra flavour.
we liked our sourdough…once I’d more or less got the hang of it. But a few tweaks and I was happy with it.
I may get another starter going this weekend.