Raisin and apricot sourdough. Image: Su Leslie, 2016.

Thanks to MoSY (Master of Something I’m Yet to Discover), whose post Sticking to the Sourdough offered the fabulous suggestion of adding dried fruit to my sourdough loaf.

Yes, for the rest of you this may not seem like such a revelation. I’m just slow, ok.


Hm. Couldn’t quite wait until I’d photographed it before I took a bite. Image: Su Leslie, 2016


Wordless Wednesday

13 thoughts on “Wordless Wednesday

    • It is time-consuming! I have found a great recipe that doesn’t need much kneading, but it takes short bursts of attention over a long period of time, so when I do bake, I’m kind of house-bound for most of the day. Worth it though. I haven’t bought a loaf of “supermarket” bread in months.

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    • You’re welcome. It really is a genius idea (especially the apricots as it turned out). I did soak the fruit (in orange juice infused with cinnamon, cardamon and star anise because I wanted the juice as a syrup for fruit salad afterwards). I don’t know if it actually makes a difference to the texture of the loaf; it is very moist and yummy. Had a slice toasted with blue cheese for brekky yesterday. Yum. Yum. Thanks again.

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