Warm greeting to everyone. First post on the forum but have been reading for a while.
We live in and run a 14th/15th century country pub in the South East of England.
We have been baking our own bread for some time but I've just finished my first Sourdough and wanted to share it with people who will appreciate how pleased I am with the results!
I made it by culturing some wild yeast from Elderflowers and using that to get a good sourdough starter going.
Actually that makes it sound far more complicated than it really was - I was simply making some elderflower champagne and after a few days when the drink was really fermenting on the wild yeast
i made my sour starter substituting the water for the elderflower champagne. With the yeast already well developed the starter got going very quickly.
The final dough was made to be exceptionally soft. The bread came out far better than expected with a surprisingly good rise(spring?) in the oven.
Anyway, nobody else really understood my excitment at baking my first sourdough so I'm posting here where I know others will remember the 'Sourdough Smile' they got from baking their first sourdough loaf!