The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My daily sourdough

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flourwateryeast's picture
flourwateryeast

My daily sourdough

Hi everyone, this is my first blog post on this website, although I have been an avid reader for some time now. I have already made many of the wonderful breads that the contributors to TFL have shared, and I thought it was about time for me to contribute something myself.


What better bread to start with than my favourite everyday sourdough, which I made again just this past weekend. The recipe is Susan's Norwich Sourdough from her inspiring website www.wildyeastblog.com. I won't repeat the recipe again here, but if you're interested you can find the formula in the recipe section of Susan's website under the name Norwich Sourdough. I highly recommend that you give it a try!


The weather here in Cape Town (South Africa) has been absolutely scorching hot over the last few weeks, and my sourdough starter was in fine form on the weekend. It definitely seemed to enjoy the hot weather, even if I didn't quite so much... The result was that I spent a lot of time making bread, as you can see below. Sigh, it's such a tough life!


This sourdough is definitely my go to sourdough bread, and the results I get with it are consistently good:


 


Norwich Sourdough 


Norwich Sourdough




Crumb


Crumb




Happy baking everyone.


 


Joseph

Comments

boule's picture
boule

I am also in Cape Town and a keen baker, who needs to learn a lot still. The heat has certainly made things interesting. Which flour do you use? I prefer Eureka stone ground, which they say at the mill is a hard winter wheat.


Am also in the process of building a mud oven ala Kiko. So any tips from anyone would be appreciated.


Below is my latest attempt at the BBA style Poilane Miche, which was still a bit dense for my liking. Sorry, forgot to take a crumb shot.



Willem

PMcCool's picture
PMcCool

I'm not sure I qualify, since I'm a Yankee transplant on a 2-year contract.  Still, I'm here and familiarizing myself with the local flours.  There are at least a couple of posters from the Pretoria area, which is where I presently live.


Eureka Mills will be my next whole wheat purchase.  Everything I've been told about it so far suggests that it ought to be really good.  I just finished a bag of Krakly Wheat, a stone-ground brand that was a little nubbier than I like for day-in, day-out use.  The bread made with it has a great flavor, so no complaints on that front. 


Joseph and Willem, you each have some lovely breads.


Paul

jus986's picture
jus986

HI


thought I would introduce myself. My Name is Justin and I am also in Cape Town, in the Northern Suburbs. And yes it has been hot over the last few days, my starter took just 4 hours to reach double in size instead of the normal 8-12!!


PMcCool, the Eureka flour range is the best you will find in SA. I only use that flour. I know most Spar supermarkets stock it.


 

flourwateryeast's picture
flourwateryeast

Nice to know there are some other keen bakers from SA on TFL.


Willem your miche looks great.


Paul I think you can definitely be an honourary Saffer since you live in Pretoria, have you been to a Bulls game yet?


Jus986 I also use the Eureka Mills flours, at the moment I've got the whole meal rye, and whole wheat flours. In the past I've also tried their White Bread Flour. I tend to mix Eureka flour with ordinary cake flour for most of my breads to get the balance between flavour and density right, but this is definitely an ongoing learning process for me.


The Norwich Sourdough above was made with plain white cake flour (think it was Spar brand although I've also used Sasko in the past) and Eureka whole meal rye. I've also made it with a 50/50 mix of Eureka white bread flour and cake flour, together with Eureka rye - this was probably the best bake of this bread that I've made.


I really want to try to post at least semi-regularly in future (in between work, studying and an 18 month old...) so hope to catch you guys on here again some time.


Cheers, Joseph

PMcCool's picture
PMcCool

Thank you!


No, I haven't been to a Bulls game yet, or a Proteas game, or a Bafana Bafana game, either.  I'm still feeling my way around, having only arrived in late October.  The whole advancing by reversing thing in rugby has me scratching my head, but it's a lot easier for this American to connect with than cricket.


My wife and I are planning a weekend in the Stellenbosch region in the not-too-distant future, so that will be our first opportunity to visit Cape Town.  We are looking forward to that.


Meanwhile, I'm exploring the local flours and experimenting with oven controls that are marked in Celsius rather than Fahrenheit.


Paul

jus986's picture
jus986

Joseph


I too tend to mix a bit of Sasko cake flour into my Eureka white bread flour along with wholemeal and rye. I do tend to by my rye and spelt flour from the health food shops. Where are you based in CT?


 


Paul, enjoy Stellenboach it is beautiful, but also pay a visit to Franschoek as it is truly breathtaking. I do recommend my personal favourite vineyard Boekenhoutskloof.



flourwateryeast's picture
flourwateryeast

Jus986 I'm in the Southern Suburbs, Harfield Village, and you? Fortunately my local Spar (Rosmead Ave.) stocks most of the Eureka range of flours, so I can pick up some more whenever I need it.


Paul I can only echo jus986's comments about Stellenbosch, you and your wife are definitely in for a treat. My personal favourite estate is Bochendal, although there are dozens of really great places in the area. If you like cheeses you should check out the Fairview estate.


Joseph

jus986's picture
jus986

Hi Joseph


I am in the Northern Suberbs, Kenridge, Durbanville. I am lucky in that I have 3 spars all in 5-10 minutes drive. Though I have just been in contact with Eureka mills to get the larger 12.5kg sacks and have found the distrubutor is near me in Brackenfell!! So I am going to pop by and pick up a few sacks!! Works out much cheaper.


Paul, fairview is a must!!