I have been experimenting with Sourdough starters or ‘ferments’ for a while. A while because for months now I have been feeding  flour and water to ‘the baby’as it has come to be known and have only just made my first successful sourdough loaves. November and December were a little busier than expected which is why I’ve been so quiet.
My first attempt at making sourdough last year was very dense as I ignored the suggested rising times and this is not the time to be making up the rules! Once you are proficient, sure, but in the meantime I am taking advice from the Bourke St Bakery cookbook for good notes on making a successful starter culture using just flour and water and Julia Child’s very detailed notes on troubleshooting when baking. Very helpful.
So I made some wholemeal spelt loaves, which were nutty and delicious, though still a little dense so I think I may have under-proved them, but I am looking forward to today’s batch of light rye which in addition to the traditional sourdough starter also employs some fresh (compressed) yeast to make for a tasty bread with a lighter texture. I was worried I wouldn’t be able to find fresh yeast but I bought some at the deli in Carlingford Court!
A home oven is not ideal for making bread, but with some tricks you can have success. I am only just finding my way at the moment but I promise to post some pictures if these ones turn out decent 🙂
More soon,
Hope you all had a wonderful Christmas and New Year.

2 thoughts on “Bread and water

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