Thursday, 23 July 2009

Bread again

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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