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.
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 →