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
Rye and Sultana.jpg