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Lockdown has taught me one thing - how to bake sourdough! With so much time at home, I've been able to experiment with feeding times for my sourdough starter, use different methods for proving, and have the time to sit and wait.
Here, I will share some of my bakes if only to keep a record of what I did to help me become a better baker.
Please share your tips and advice - it's all greatly appreciated!
- Matthew
With a new cloche to try, let's see what difference it makes to a sourdough. I used the same process for everything else, just a different pot to cook in!
We got a new bread cloche from Emile Henry. No, I didn't know what one was either. Basically, it's designed to replicate the conditions of a bread oven.
I'd bought a packet of spelt flour a while ago, but hadn't yet got round to baking with it.
Obviously, colder temperatures will mean that proofing would take longer, but what about the fact we're home all day (because of Covid) and we have central heating?
I wanted to rely on visual clues and my instincts, rather than just leaving for the times the recipe told me.
One of the hardest things to learn with baking, and especially sourdough baking, is to know when fermentation is complete and the dough is ready for shaping.
It's a shame, because I think this would have been a beautiful loaf but was just hindered by
Everything seemed to go wrong with this, and it's only right that I document this to learn from it.
My sister-in-law said it was the "best sourdough she had ever had".
I baked a previous loaf the day before this, and on the whole, it was great, but it stuck to the b
To be honest, I'm still too much of a novice to really know if a proof is complete and the dough ready to g
I have two slices of toast every morning (with two boiled eggs) and usually have a loaf of granary or white
I'd fed the starter wholemeal flour to give it some oomph, and that gave me a much stronger and thicker starter - certainly stronger than the previous runny starte
For the second time, after feeding the remainder of my starter I noticed that it had lots of bubbles but just wasn't rising. Had I killed it?
I was keen to take a loaf to get another opinion - and as a gift!
I'd never really paid much attention to this sourdough craze going around.
