Friday, 17 May 2013

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.









 
 

 


7 comments:

  1. What a transformation from uninspiring liquid putty to delicious looking loaf! (ps: had to look up 'banneton'! Certainly gives it a lovely looking crust.)

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    Replies
    1. Love the 'sciencey' bit, making yeast from thin air!

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  2. looks delicious! looking forward to coming home and tasting some more!

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  3. Ooh, I'm impressed! Hadn't heard of a banneton either but it's given a lovely uniform pattern to your loaf.

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  4. That is fabulous! I have never tried to make a sourdough starter. It just all seems so complicated but your beautiful loaf makes it look worth the effort!

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  5. I just don't seem to have the patience for sour dough. The starter in my fridge has been lurking for far too long!

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  6. That looks absolutely beautiful. I bet it tasted fabulous.

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