I killed the oven the other day.
One of the seemingly odd ongoing scarcities that has resulted from the pandemic is that of instant yeast. I sort of get the way in which both yeast and flour ran out early on – people suddenly had plenty of time on their hands and the one thing that bread-making needs is time
Making sourdough bread requires a starter – fermented flour and water essentially – and the periodic feeding of said the starter will keep it going indefinately. I made mine originally with some grapes but the upkeep only requires flour and water.
Today has been a baking day. The first picture is a sourdough loaf I made from a brilliant new book Katy bought me for my birthday. It is called ‘Flour Water Salt Yeast’ and it explains how you can just use these four basic ingredients to make really interesting artisan style bread. You basically work… Continue reading You’ve Got To Roll With It