May 19, 2018 - 4:08am
Be gentle with me, a new baker who has thrown himself in at the deep end!
Sooooooo, not to do things by half, and only ever tried making Soda bread, once, with edible results I've decided to dive into the deep end. With concrete boots, and anchor chains for cufflinks.
I'm trying my hand at sour dough, from scratch with a simple 50/50 wholemeal/white bread flour and water starter.
So far I think it is going ok. Feeding daily it is getting frothy and smelling a little beery like a good yeast growth should.
It has been fed for 6 days now :)
Any advise/criticism welcomed.