May 26, 2007 - 4:32am
soughdough for a beginner
I am not having much luck with spoughdough.I am currently trying a recipe from the miller of my flour.Soughdough is not a common bread in the UK so am not getting much help. When I was in Sanfrancisco I fell in love with the taste and the texture.But so far my attempts all failed.The starter is fine and spongy and the recipe calls for 50/50 starter and rye flour but so far the dough just sits there doing nothing even after several hours.Any advise or suggetions appreciated.