Quote:
Originally Posted by Discombobulated
Coming back to revive this thread rather than start a new one.
This morning I made focaccia and leek and potato soup, both of which are surprisingly easy.
I know everyone is on low carb eating these days but I’m enjoying making bread a couple of times a week, the making of it is so therapeutic and it means less highly processed food.
I’ve been experimenting making a sourdough starter, never done this before but read up online. Unfortunately mines been going over a week and no sign of the frothing up with fermentation so not ready. I think it’s been too cold probably.
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I forgot to update this, I think it took about 11 days for my sourdough starter dough to ferment, I began using heat pads and put it on the radiator also I switched to whole meal flour when feeding it. Since then I’ve made 3 loaves from it really nice quality although it does go stale next day if I don’t freeze it.