Mmm, sourdough bread is the business. Especially coated in cream cheese. So, I decided to have a whirl at making it.
Firstly, I follow Hugh Fearnley-Whittingstall’s recipe for sourdough.
This begins with making a sourdough starter from flour and water, which needs ‘feeding’ daily. After a while, it smells rank – and what I can only describe as resembling nail polish remover.
Once you’ve got something resembling a ball of dough, it has to go through two provings before it gets to the oven!
The photos show only a couple of stages in the whole process – starter, kneaded dough and I think it was the first prove. I had two attempts at making a loaf – the first one I didn’t fold the dough properly and it produced a bread version of Kendal, with a large valley in the middle.
The next attempt as seen below was more sucessful – however I still got a pretty crap rise out of it. This is where my patience ran out.
Unfortunately, having to feed the starter everyday meant I was going through a shit-tonne of flour. Plus I got annoyed with having to be bothered to do it every day when there’s a lot of other stuff going on in life at the moment.
In a fit of rage one morning, I disposed of the stinky starter.
I liked the idea of making my own sourdough, because there’s no yeast involved I don’t have a bad reaction to it like when I eat any other bread I make.
However, it takes a lot of time, work and flour. Now I know why they are quite pricey to buy!
I may try again when I’m more, uh, domesticated. In the meantime, I think I’ll experiement with some different types of bread flour and see how I do with those.