I made a loaf of sourdough on Friday, and it worked really well. It took ages to rise (which apparently is quite normal) and it spread too much in the oven, but it did taste great - a nice sour flavour but not too sour as to be unpleasant.
So, I tried again yesterday, and this time baked it in a preheated cast iron pot with the lid on for the first half hour, and then the lid off to let it crisp up for the last 20 minutes or so.
I think Daryl is finding it quite funny how pleased I am with this, but I am just amazed that I can manage to make it work, with no commercial yeast at all!
We are having this for dinner tonight in the form of steak sandwiches with caramelised onions and tomato chilli jam (Sonia's recipe that Kyla is currently making).
Yum!
I have now taken part of my starter and added some rye flour to it to see how that works - so far it is looking good. It is 30% rye for anyone remotely interested (probably no one).
No comments:
Post a Comment