I grew up watching
my grandmother baking rye sourdough bread every week and occasionally
helping her out (not that I was much of a real help). She made such a
tasty traditional regional bread and since then I haven't been much
in touch with sourdough baking. I have never baked one from my own
starter until now. However as I love eating that style of bread, I
have been determined to make my own at some point. Of course it takes
a little bit time and patience to make a sourdough bread, but the
results are absolutely worth it. This dough variation didn't need
much of kneading, just long rising times, but that's fine if you plan
your schedules well.
I got
the starter mix from BreadMatters and
it came with instructions that were very easy to follow. There's also
quite a lot of advice and FAQs for sourdough bread baking on their
website. I knew I wanted to make a rye bread as my first attempt, so
I made one entirely from rye flour. I
liked this variation very much, and now I have some starter left for
other breads to experiment with. I think I'll need to try something
with spelt flour as well. The starter can be fed so that it doesn't
run out!
What
are your experiences of sourdough bread baking?
Your
VegHog
