sourdough baking results
This week I have had two attempts at using the sourdough starter.
The starter looks much like this now:
So I tried a ‘recipe’ from Knead to Know, which was basically mixing some starter with water, leaving it for a while, then adding rye flour and salt and putting it all in a tin. And the result was as might be expected, a mesopotamian mud brick!
It doesn’t taste too bad, but it is rather solid.
Rather more success was had with a Dan Lepard recipe – some wholemeal flour, white flour, water and salt, kneading lightly, leaving for a couple of hours, shaping, proving and then baking.
And inside it looks like this
The crust is rather chewy, but the texture is good and tasty.