I have been feeding my sourdough culture for a while now and it has a very nice floral nose to it and good acidic flavour. Time to bake!
First, I baked these scones the other day – yeah, yeah, I know… Not sourdough. These scones were eaten with great relish, topped with blackberry jam and clotted cream, served with tea, as you do.
Back to the bread…
I mixed up two batches of sourdough yesterday, one for pizza (6 portions, currently cold fermenting in the fridge…) and one batch which I formed into 2 boules, retarded overnight, and baked this morning.
I waited for the boule to cool for one hour before slicing into it. Honest.
Still warm from the oven. Delicious all by itself, or, slathered with butter.
Breakfast is ready!