It looks like my new, re-grown from scratch sourdough is ready to use. I think it's actually better than the old one. Here's the first loaf.
I have taken to making pretty much the same loaf over and over. This is 40% rye and 60% cheap supermarket bread flour, with a touch of caraway.
Also, I've noticed my bread is best when I bake it late at night after coming home from the pub. Don't ask me why.
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