Sourdough

As I have mentioned before I am atrocious at baking bread. All but this sourdough recipe elude me…I have no idea why. It didn’t take too much practice to crack cakes (as I was generally a terrible baker until I got to like 22…), but bread is still tricky for me.

A sourdough loaf is very different from what mostly passes as bread these days. In fact, it is the antithesis of the industrial factory loaf – that soft, structureless, flavour-lite bread that is produced in such huge quantities and lasts for like two weeks even after you’ve opened it… Sourdough, by contrast, is bread with immense character, with presence – bread with a point. Freshly baked and smeared with cold, creamy butter, it’s exceptional. Torn up, dabbed in good olive oil, and sprinkled with a few flakes of rock salt, it’s a delight. It also has longevity without all those nasty preservative chemicals. After a few days you’ll find it makes the best toast ever, it’s brilliant for bruschetta and, as it gracefully comes to the end of its life, it produces the very finest breadcrumbs and croutons. And that’s why I think you might want to have a go at making it yourself too.

Sourdough topped with griddled chicken, sun dried tomatoes and rocket, dressed with olive oil

Sourdough topped with griddled chicken, sun dried tomatoes and rocket, dressed with olive oil

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Sourdough September

I am a terrible bread baker. There I’ve said it. I apologise to anyone that has had to eat it in the past. I am however going to continue inflicting it on you until I eventually get it right. My new endeavour is sourdough and I accidentally managed to coincide starting my starter with Sourdough September, championed on Twitter by @realbread.

So, meet Fred. Named by @grabyourspoon. He is currently just a few days old, in four or five days time I will be able to start using him for making bread. Fred Bread, hehe.

Not quite a dog...

Not quite a dog…