Sourdough loaf. Image: Su Leslie 2020
“Photographs are only able to speak in the past tense.”
– Ryūji Miyamoto, photographer
Bit less sourdough loaf. Image; Su Leslie 2020
Posted to the weekly quotation challenge hosted by Debbie at Travel with Intent
Zimmerbitch 
‘was’ being the key element here ). looks wonderful
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Thanks: it does taste pretty good
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Home-made bread is still the best. My wife has been baking her own bread for years. We had a few challenges here in Canada with a shortage of yeast and flour.
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I agree. We have had the same shortages. I was fortunate I buy locally grown flour in bulk and had just received an order. And of course sourdough doesn’t need extra yeast.
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I never met a loaf of sourdough I didn’t like.
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Ah-men!
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Can’t argue with that 😂
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It looks really good Su, nice volume.
Leslie xoxo
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Thanks Leslie: I think I’m finally getting the hang of sourdough baking
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Now that is something I haven’t tried yet…
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I think you might be down to the crumbs by now, Su 🤗💕💕
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Hehe. Well, we did make some doorstop sandwiches yesterday ….
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Looks perfect texture. Do you knead by hand? Or have you got a bread maker?
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Thanks Pauline.
Neither; I knead the basic mix together which takes a couple of minutes than leave it for three hours, but a “fold and turn” every hour (every half hour for pizza dough). The gluten develops on its own with that much time. It takes longer this way, but involves almost no labour and with pretty consistent results.
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That sounds much easier than the regular bread. I remember, many years ago, all the kneading when I was on the farm in NZ and made bread.
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The only downside is the time involved. I tend to have a “bread day” — and do other baking as well to make use of the time I’d have to set aside anyway.
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It looks beautiful besides tasting that way, a win-win. You know this would have worked wonderfully for Six Word Saturday. 🙂
janet
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I’m sure I can come up with something else for that 😉
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I have no doubt of that. 🙂
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That’s a beautiful looking loaf, Su! You are quite the artisan. I’ve never managed that beautiful cob shaped loaf.
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Thank you. I baked so many ugly-duckling loaves that I finally threw away the recipe and started again learning the science. I’ve had much better results since then.
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I have a work colleague who reads and watches YouTube videos about it all and makes beautiful bread. I don’t think I have the patience.
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Your patience is being employed on other things!
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Yum yum! (I know I’m repeating myself but it’s YOUR fault 😉) Imagine – I got 3 kilos of rye flour this week!!! Finally my sourdough starter can awake from its beauty sleep. 😄
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Yay!! So glad you got flour. I bought a huge bag of rye flour but never seem to get good bread with it, so I use it to make crackers with my leftover starter. They are easy and sooo good.
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