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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.

scones

 

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.

crust

I waited for the boule to cool for one hour before slicing into it.  Honest.

crumb

Still warm from the oven.  Delicious all by itself, or, slathered with butter.

Breakfast is ready!

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