First Attempt

Baker folk!

Yesterday i made my first sourdough bread, and it was dense and soggy, but also, amazingly,

DELICIOUS.

I made a starter in a similar way to my ginger beer starter, and of course made the mistake of adding sugar. i won"t do that this time. However, since i had not found this wonderful site at the time, and actually was inventing from scratch, it is amazing that i produced anything at all. I set the doughh to rise in the open-door oven on "defrost'.  This was a bit too warm, so i put it in the sink with the bowl resting in hot water. That seemed to do the trick. Where else could i find sa warm spot/ And for how long/

Talk to me. GP