Sunday, June 04, 2006
My beautiful loaf!
I started a sourdough leaven a few weeks ago and it has been bubbling along in the kitchen ever since. I kept it in the fridge for a few days and then decided it was better out on the worktop. Most days it gets a spoonful or two of flour, after which it froths up the jar and then subsides, having had its lunch. On bread making days I take out what I need, empty the remainder into a jug, and top up with water. The jar gets rinsed out carefully and the leaven goes back into the clean jar, with the addition of enough flour to make a thick paste.
I’m learning how to use the leaven; it sits there, bubbling away until it is needed, and it is available at a moment’s notice. Whether it is bread , or focaccia, or even pancakes, it is on hand.
I still hold my breath as the dough flips on to the bakestone – it seems to me to be so soft, almost flowing in its consistency, I can scarcely believe it will hold together. I am experimenting with adding more flour, but I’m so delighted with the bread that I’m reluctant to mess it up! The structure is just right, with a barely detectable sourness and wonderful keeping qualities.
This is the most recent loaf, made with organic flour from Stoates at Cann Mills, Dorset – thank you Michael! It makes bread with a rich creamy crumb; the crust was thin and crisp and the taste was full and rounded.
I think this will be the last of the sourdough posts for a while – until I experiment with something new.
Posted by June at 3:56 PM