My Pierre Nury Light Rye with resurrected starter and all the cringeworthy stuff...

Returning after a long sabbatical, I have managed to save my poor  3 year old  very malnourished starter  Levi and with careful coaxing after almost a year of scant attention in my fridge, on occasions he was lucky to be fed once a month or longer. berate me if you will, but I have a  plausible excuse and no need to go into it.

Anyhow, I  dragged out an old Pierre Nury print out I  was interested in a few years back and with my restored  starter on track, I decided to just do it. Make  some bloody bread.

So my scales were faulty and my measurements faulty, the rye flour was over a  year old as with my lovely unbleached  organic stone ground white flour, the basket liners were mouldy and my proofing box was AWOL. to top it off, by the time I was ready for the  hourly  stretch and folds, I was   wanting to sleep, so I  popped it in the fridge and did a  quick stretch and fold before  breakfast and back in the fridge till I finished work.

More delays and I  finally got it shaped and  in a makeshift proofing box, the winter  chill was high and I forgot how to test it for readiness.  I got hungry and  just started  baking in my  also undersized  oven with a faulty thermostat.. no baking stone and due to my dislike of  too crunchy or chewy  crusts, baked at a lower temperature. Not sure if it was ready to be baked, but it turned out  alright, apart from this  odd poppy out part on the side.

I love how forgiving sourdough is. I was so happy with the  result, it was still  good and enjoyable and  my  fingers  re opened an account here  so I could  go back to my first love.  Making  bread with all its  glorious gluten and tummy bloating  delightful taste.

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