Today was bread baking day. 🍞🥖 I haven’t baked a loaf of bread in a while, but my sourdough in the fridge was practically screaming at me to use some of the almost overflowing dough out of the jar. 😂 So, I did! The loaf just came out of the oven and I cannot wait until it has cooled all the way so I can cut a slice. I L-O-V-E homemade bread. How about you? Do you bake your own bread? Do you use a special baker, like a baking cloche or cast iron pot? This bread was baked inside a Römertopf (clay baker), but I have used a good quality cast iron pot before, and the results are similar. Since this was going to be an oblong shaped loaf, I chose the clay baker this time.
The weather is FRESH but not as FRESH as the @ketbaker pastries! Fresh out of the oven today & available to you at the south Geelong farmers market 9-1pm. Come & satisfy your taste buds with these sourdough essentials 🥐🙌🥐
Well, it sure smells good. My Tartine style loafs didn’t hold their shape as well as other styles I’ve baked in the pizza oven but still not bad for a beginner, and I’m sure people will be happy to eat it.
So excited to receive my ‘The Sourdough School’ book this week! After eagerly waiting for the weekend I went out and bought a lame and thermometer, made my own banneton from and 100yr old French linen sheet and my colander and I am very pleased with the results of my first ever Rosinbrød. Thankyou @vanessakimbell for sharing such amazing knowledge, my dream is to come to England and attend your sourdough school ❤️. #sourdough#bread#baking#eaudebassinage
My first sourdough loaf! Quite a process but I have promised to nurture @ttaasshhjj 's sourdough starter, "Woody" while she is in Germany so here's the result. #sourdough#bread#artisanbread Thanks Tash, will let you know how it tastes xx
If your looking for something to create this weekend try this.. Sourdough Starter Culture or Wild Yeast! This is as simple as combining flour and water and allowing to sit out for several days with regular feedings to allow the yeast to grow and multiply creating CO2 which will naturally leaven your sour dough bread once baked! Pretty cool hey! This thing became my little baby while he was growing, moving it from room to room everyday to keep warm, regular feedings.. it sounds difficult but it was one of the most satisfying things to create once you have and it will last forever in the back of your fridge ready to bake fresh sour dough with whenever needed. Also a ton of other yummy recipes to go along with it! The oldest Sourdough starter was passed down through a family for 122 years!! It’s pretty amazing to think that just a mix of flour and water can create this little living thing. Have a try - you won’t even need to pop out to the shops for any ingredients !
1/4 cup water
1/2 cup flour
Mix together and allow to sit for 24 hrs .. That’s it!
Further information and details up in highlights.
Now go make yourself a baby! 👶🏻 xx