I guess it had to happen! Friday seems to have become baking day, and there are more flours than flowers in my life at the moment.
I’m trying to perfect focaccia for a dinner party next weekend; 100% organic baker’s flour, salt, water and sourdough starter.
I think I’m getting there.
Keeping a sourdough starter healthy involves feeding it regularly, so inevitably you generate spare starter. Turns out, you can actually use it to replace some of the flour/liquid in other recipes, and it makes really good crackers. I use rye flour, partly for the taste and partly because I bought a really big bag of it.
The key ingredient in sourdough baking is time, and I figure if I’m going to be in the kitchen all day, I may as well experiment. This one involves organic whole grain wheat flour (90%) plus 10% organic rye flour, with a porridge of toasted oats and buckwheat folded in for texture. It’s still too hot to cut, so you’ll have to wait to find out if it’s any good.