Saturday, March 20
It's been warm here today - it's like the summer is saying 'hey! don't forget me OK?' but to be honest I'm quite looking forward to autumn and the crisp mornings we are having now are lovely. Pulling up the covers and feeling snuggly but not freezing. All good!
With my obsession with bread making I've had this summer has made me a bit loopy - I mean who in their right mind sees a forecast for humid weather and gets enthused about baking? Um, that would be me because yeast is so much easier to rise in the humid weather and the process goes so much quicker.
So now I'm thinking, I'm ready to make my sourdough. From scratch.
So what exactly does that involve? You actually make yourself a starter. And that means you actually let water and flour ferment in a jar, then use that instead of yeast. You keep 'feeding' your starter and you can make sourdough practically whenever you want, flour and time permitting. There's also tons of varieties of sourdough.
So, I'm going to start next week, say Friday... feel free to join me - You need some (preferably organic) white flour and rye flour. You can pick these up from health food shops. You're also going to need a largish (1 litre or so) jar with a large rim.
Getting excited about this! Sourdough toast, scrambled eggs on sour dough, pumpkin sour dough, onion sour dough with soup... mmmm.
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