Sourdough

Monday, 23 December 2019

Over the last month or so I've been working out how to make sourdough bread.   I was inspired by our friend Rob who makes bread for himself in Japan, then keeps making it when he goes places (like Tasmania) on mapping assignments. Sourdough bread making is a surprisingly long process, but now I've got the hang of it, it's not actually very difficult - it just takes time. For example, I started the three loaves I baked this morning (Monday), on Saturday night.  

I started the 'starter' from scratch with just flour and water (as per the instructions on the SBS website) and promptly killed the first one by mis-feading him almost straight away (R.I.P Ned), but the next one -  Fred - is going very well.   My first few loaves were quite doughy but they've steadily improved since then and now they have suddenly hit completely-delicious status.   I've been sticking with the SBS instructions and using their plain loaf recipe mostly (although I've done some wholegrain ones as well which have also been good).

We are heading away for a week, so I've split Fred up and put him in the fridge as well as in the freezer.  I'm hoping that one form of him is able to survive (or be revived) so we can make some more.

It amazes me that these delicious loaves of bread are made of plain flour, salt and water.