You would think that the first loaf in the first baking book I owned would have been a sensible place to start. But I skipped over the white sourdough recipe (from A Handmade Loaf by Dan Lepard) in order to get to the mill loaf, which got me so excited a while ago. It’s taken me a while to go back and try the white.
Gosh what a fortnight I’ve had. For a man who hasn’t worked more than a couple of shifts a month for several months, it really has been quite exhausting. I’ve played two gigs, watched one, had two recording sessions, one job interview, celebrated one parent’s birthday, baked four loaves in a day, and moved my ladyfriend into a new flat. In the space of 5 days I travelled from Gloucester, to Newcastle, to Coventry, to Bristol, to Gloucester, to Coventry, to Cardiff, to Bristol to Gloucester. Phew!
Having returned yesterday from said chain of cities, and interviewed for a job this morning, I decided I was due a wee treat. So, while idling away an hour or two in the centre of Gloucester, I browsed the farmers’ market, and picked myself up some loveliness. Continue reading →
A few people have asked me “Whatever happened to that sourdough starter you were harping on about?”. Well, not necessarily in those words. I may have slipped a little defensive self-deprecation in there for good measure.
Well, I’m pleased to confirm that the starter has started starting, and indeed continued to start. In starting terms, it’s off to a startlingly good start. Ahem.
The loaf pictured above is my first ever sourdough loaf. To say I was pleased would miss out ecstatic, smug, and as surprised as you. It used a 60:30:10 blend of strong white, strong wholemeal, and rye flours. Essentially, I “adapted” Dan Lepard’s Mill Loaf recipe. And by “adapted” I mean “misread”. Continue reading →
…or How I Learned to Stop Worrying and Love the Leaven.
Day 4 in the Natural Leaven house, and the raisins have been evicted.
Urgh. I feel slightly soiled by that. Don’t you? Apologies for that.
Couple of days to catch y’all up on. One of them quite eventful. Are you sitting comfortably?
Starter Day 4 - as I found it
On Day 4 Señor Starter was looking much the same: the early signs of fermentation (pin hole bubbles), and a sheen on the surface where liquids and solids had begun to separate. There was more pronounced discolouration where the raisins had began to break down. They’ve served their purpose, i.e. to boost yeast and “friendly” bacteria at the beginning of the process, and so the time has come to remove them. Sniff. Continue reading →
A confession: I recognise that a day by day update on a mixture of flour and water probably doesn’t qualify as a ripping yarn to most people. I am finding it a fascinating process, and I realise that there are people out there who agree. I also hope that some of those for whom this is proving a free treatment for insomnia may, in the fullness of time, see why a niche corner of the interwebs, and the populace thus represented, seems to enjoy peering at small jars of a smelly substance.
It is for the baffled, confused, and those peculiar few interested enough in what I’m writing who don’t share my fascination, that I will include in today’s post a wee primer on what it is that I’m doing. For those of you who are already on board, and just hang out here to get your fix of fermentation, skip to the end. Continue reading →
I tried to think of a witty title for this one. But really, it’s a long process and my humour only runs so deep. So I’m saving us all some embarrassment and quitting while I’m ahead. Ahead. Understood?
I remember when I first tried sourdough. I happened upon it at a farmers market, with my girlfriend at the time, and bought a large loaf. I couldn’t tell you what made us decide to buy it; perhaps the recommendation of the stall-holder, perhaps it just looked delicious. But I remember toasting a slice, slathering it with butter and Marmite (a fairly typical litmus test for me), and being completely blown away by the fullness of its flavour, and the chewy, firm texture. I also remember that we consistently failed to get to the market in time to pick up a sourdough loaf, before they sold out, in the months that followed. I blame shift work and a lifestyle it would not be entirely wise to describe in any detail in the public domain.
Though it made a lasting impression, it was a while before it cropped up on my radar again, and only relatively recently has it made anything other than an occasional, rare appearance on my menu. But when I realised that it was not only possible, but enjoyable, to bake my own loaves, it wasn’t long before the notion of making a sourdough loaf began to seem really rather appealing. Continue reading →