Sourdough: notes.

[pseudomonas]

I've been going on about sourdough for a bit. I've been using this method, with starter got from kht.

I find this less time-consuming than traditional bread-making - the flexibility of being able to leave the dough for almost-arbitrary periods means I can knead it and bake it whenever I have a spare few minutes rather than when the protocol demands. It produces a tasty bread, rather more flavourful than bread made with yeast alone.

Notes: One rising seems to work, though I'm still experimenting with that. I often make the bread now in silicone loaf tins, which work well; putting too much dough in tins inhibits the rising as it collapses under its own weight, so making shallower loaves is often easier. Covering with clingfilm stops drying well, but also inhibits rising if the film is in contact with the dough. The bread goes very well with home-pickled eggs.

If anyone (who's going to see me soon) wants some starter, let me know.

(This post follows andrewducker's plea to Just Post More Stuff. Now it's your turn!)