my latest obsession

 

 

is held in this small bowl.

 

 

 

I've been nurturing it as carefully as a newborn baby.

 

 

Here it is-

 

a sourdough starter!

Made from a recipe in Paul Hollywood's Bread book.

 

 

I found the starter took much longer than the 3 days stated to really become active and bubbly, maybe because my kitchen was not at a constant 20-24c and my first loaf was a bit flat and disappointing.

 

But second time around was a big improvement.

 

 

I bought a banneton from Ebay which helps the dough keep its shape whilst rising and also gives the attractive markings on the finished loaf.