Homemade sourdough bread

My friend Sam makes sourdough bread from scratch, even preparing his own natural yeast using wholegrain rye flour and water over several days, skimming off some and replenishing with fresh rye flour and water. This creates a ‘starter’ and contains bacteria and a little alcohol, which give the bread its distinctive sourdough taste. He makes the bread with wheat (bread) flour, water and the rye starter, stirring, kneading, resting and letting it rise before more kneading. The final result is a gorgeous tasting loaf, best eaten fresh in the morning after it comes out of the oven. Great with cheese.

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