This morning I had to split and feed the new sourdough, I did not want to waste any plus I want to monitor the changing taste as it matures. Rather than follow a recipe I added 125g of starter to 350g of wholemeal flour tipped in a little Oyster stout and enough water to make a dough.
Magic happened , the bread has a nice crumb and no air pockets, the smell is amazing and it tastes pretty good.
The stout is there to make a dark rye bread tomorrow, I will add Caraway seeds to this and hope to replicate the heavy Eastern European breads.
This corner of my kitchen holds our collection of knives built up over several years, in our opinion they are the best on the market. The little shelf unit holds an assortment of mustards, olives and all the odds and sods that I like to have on hand.
That all for now, I am off to sew the borders on. TTFN Pam