you have to embrace the process, which does include a lot of fooking about. if you don’t enjoy that for it’s own sake I wouldn’t bother. also, if you forget the salt the bread will be really bland.
Make sure the bit of starter you use to start your dough is really lively.
Don’t rush the rise and proving. Let each stage get good and puffy. Room temp affects this, and consequently time taken significantly.
Hot, hot oven.
And if you can, bake within a Dutch oven (or equivalent, e.g., cast iron casserole of the le Creuset variety), as this creates a moist micro-climate to assist the initial oven rise and ensure a good crust.
Even if you don’t do any of this you will get a good loaf with a bit of time and care.
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you have to embrace the process, which does include a lot of fooking about. if you don’t enjoy that for it’s own sake I wouldn’t bother. also, if you forget the salt the bread will be really bland.
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Word
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The starter is bubbling...
It’s on.
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Whoever's at Bento's dinner party is going to be pretty fckng tired this morning
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Totally worth it mate. Started mine two weeks ago, now awash in delicious loaves and pizzas.
if your starter looks a bit peaky at any point chop up some grapes and chuck them in. It fooking loves grapes.
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Ok. This is fooking weird. About an hour ago I made my first sourdough loaf in months.
oh and belated heh at wang.
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This is still messing with my brain. Has RoF got its own version of Alexa or something?
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I'm confused by you making sourdough.
What next? Skinny jeans with loafers and no sucks?
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I’ve been making bread since I was a kid. The result of growing in the Wolds where we would regularly get cut off in winter.
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Serves you right for living in hills, tbf.
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I made naan last night. It was BANGING
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Make sure the bit of starter you use to start your dough is really lively.
Don’t rush the rise and proving. Let each stage get good and puffy. Room temp affects this, and consequently time taken significantly.
Hot, hot oven.
And if you can, bake within a Dutch oven (or equivalent, e.g., cast iron casserole of the le Creuset variety), as this creates a moist micro-climate to assist the initial oven rise and ensure a good crust.
Even if you don’t do any of this you will get a good loaf with a bit of time and care.
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