I finally got round to buying some rye flour last week to make sourdough bread. As a start, I did a cheat sourdough. I halved the recipe from BBC in order to make a smaller loaf. I only left the starter overnight, about 12 hours at room temperature, which was pretty hot in Singapore at that time. The bread turned out well, with a sourdough taste. But I am thinking that it may be fluffier and stronger tasting if the starter was left for 24 hours. Next time ...
http://www.bbcgoodfood.com/recipes/cheats-sourdough
http://www.bbcgoodfood.com/recipes/cheats-sourdough
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| The starter, at the beginning |
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| The starter after 1 night left in the room, not fridge |
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| The mixed dough |
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| Rised |
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| Fresh out of the oven! |
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| Cut slice |
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