September 17, 2019 - 4:04am
Hello Again
I joined The Fresh Loaf 5 years ago but have had a baking hiatus of almost 4 years. I used to regularly bake sourdoughs at home but had problems after moving into a place that got so damp and mouldy that my starters couldn't survive the atmosphere and my bannetons got ruined. I moved again a year ago and have been baking again since last month.
Returning with a clear a head is letting me reflect on my technique and giving a few improvements to the basics like shaping. I've stuck to yeasted breads so far but will be thinking about getting a new starter going soon. I think my next challenge is to work on a good baguette though :-)
Yesterday's Rye and Sultana Bread
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Welcome back! My,oh,my. I am glad you are in a healthier environment! Mold affects people,too.
I just started breakfast and the pic of your loaf made me wish I had a slice to pop into the toaster right now. One of my favorites is to add some coriander and cardamom (or a good bread spice mix), dates and golden raisins. There is no recipe in your post. Do you have any aromatics in this beautiful loaf? What is the rye percentage?