|My sour dough pet, looking nice and frothy and healthy!|
Today I thought I'd show you my recent dabbling in sourdough baking, I am very much a novice, but it is an enjoyable adventure nurturing a little sourdough pet.
I have been wanting to have a go at sourdough bread for some time, I bought a great book a couple of years ago and had been meaning to get a sourdough starter going but was a bit afraid I'd kill it!
So when my boss gifted me a little bucket of established starter a few weeks ago, I thought now is the time to get into it! It helped that it came from a lovely sourdough bakery in the city somewhere, so I knew that this starter had made some great bread in the past, and I should be able to do it too!
I have been keeping it well fed and it has been a good little starter and doing all the right things for me.
Here are my first 3 balls of sourdough. I used the basic sourdough recipe from 'Bourke Street Bakery' by Paul Allam and David McGuinness. (I have also been reading up a bit on the internet, there is tonnes of info out there.) It is a very thorough recipe for a beginner like me, well explained with lots of instructions. The only thing I did differently was that I combined the water component of the recipe and half the flour to the starter, mixed it together and let it sit for 1hr and bubble up a bit to make a 'sponge', then I added the rest of the flour and proceeded as per the recipe.
I have to say, this type of baking is not fast! Definitely slow food here!
But a very enjoyable way to make bread, highly recommend it!
One thing the book said can be a problem for home bakers is finding a humid, warm environment for the final prove. I think I have a really effective solution, I am sure I am not the first to think of it, but I am going to tell you anyway! I had a couple of polystyrene boxes they package broccoli in, with tight fitting lids, (they are quite insulating), so I got one and put a couple of kettles worth of boiling water in the bottom, stuck a couple of upturned bowls in it so my tin was out of the water, put the bread tin in it (perfect fit) and stuck the lid on. The steam from the water was trapped, creating a lovely warm humid environment for my bread to rise in.!
That box made a great prover!
Here are the loaves just out of the oven, that crust was really crunchy, hard and crusty, very delicious!
We couldn't wait to cut it and start scoffing our warm bread!
As you can see the sourdough starter did a great job of raising our bread, this looks like bread I make with normal yeast, and it is such a lovely living process!
So thank you little pet starter, you are amazing!
I am looking forward to making other interesting bread, so stay tuned !
How is your weekend going?
Are you doing fun things?
Talk soon, bye!