Magic Monday

Still warm. Two homemade loaves of wholewheat, seeded sourdough bread, resting on a cooling rack. Image: Su Leslie, 2017

Still warm. Home-made sourdough bread. Image: Su Leslie, 2017

Today has been bread-making day, and now there are two loaves of wholemeal sourdough cooling on the kitchen bench.

All cooking is slightly magical, but sourdough is especially so. A paste of flour and waterΒ  that we first made two years ago (called a starter) provides food for the natural yeasts and bacteria that hang out in our kitchen. We add flour, water and salt; and natural fermentation does the rest.

Two loaf pans with sourdough, kneaded and ready for proving before being baked. Image: Su Leslie, 2017

Sourdough; mixed, kneaded and ready for final proving. Image: Su Leslie, 2017

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