This didn’t go entirely to plan. It turns out sorghum flour is gluten free and this caused the dough to sink in the oven, but having said that, it has a good taste and would be great as a soup bread.
Following on from the success of my previous Avoncroft Museum flour bread, I decided to buy some freshly milled spelt flour from there. The spelt from there is of single variety called Arcor. I have’t been able to find out much about the grain, but it’s produced another great loaf. Ingredients Leaven 25g Sourdough starter…>
When maintaining a sourdough starter, there is always excess starter that is usually disposed of after each feeding. I’ve never been to waste something I really wanted to make use of this live culture rather than through it away each weekend. So, looking into it, I discovered that crumpets and English muffins are frequently sited…>
Following the success of my earlier porridge bread, I had some flower petal muesli that I thought would add another dimension to a sourdough. Furthermore, my wife had got me for some wholemeal flour that had been milled locally at Avoncroft Museum, which was really exciting. It was very fine compared to my other wholemeals…>
This is the second set of loaves I have made with the excellent Avoncroft Museum flour. There’s something about this fine milled ingredient that’s great at absorbing water and gives the dough some real strength. It bakes with a lovely colour and gives a chewy crumb that’s hard to put down. This recipe is for…>
I noticed that my starter had become increasingly smelling of acetone and after several feedings, it wouldn’t go away, so I’ve gone dramatic and and recreated it using a teaspoon of the original and a teaspoon of Trewithen Dairy yogurt, a bit of Cornish magic! The acetone smell is actually hooch, which is a by product…>
This is a loaf made fairly quickly as a gift. It’s the standard sourdough recipe with added sultanas and cinnamon and it smells incredible. Ingredients Leaven 15g Sourdough starter 120g Cool water 105g Wholemeal bread flour Dough 375g White bread flour 200g Warm water @ 28°C 12g Salt 100g Sultanas soaked in boiling water and…>
Seeded Sourdough Following from my visit to Brighton, I brought with me a small loaf of their seeded sourdough. Seeded Sourdough This is a superb bread, unquestionably sourdough in taste and crumb. It has a crust that cracks almost as it’s sliced into and it’s smothered in seeds both on the outside and within the…>