Thursday, 28 July 2011
Another Place Sourdough
Happy to be back in baking action.
Yesterday's wholewheat and spelt effort was truly delicious. It probably could have used a little more salt -- I was overcompensating for the excess of salt in my previous loaf. At the moment, I'm using Cornish Sea Salt, and measuring by volume. I'm going to have to buy a little drug dealer gram scale so I have something that's accurate to less than a gram. Though my current scale claims it's accurate to the gram, my sense is that it's really only measuring in two gram increments.
This morning, I'm back on my own home-grown recipe -- this time, with the addition of a little rye and wholewheat flour to give the white flour a bit of substance.
Main flour is Sainsbury's own brand Strong Bread Flour. I wanted to see how it performed in comparison to the extra high gluten flour.
Loaf is still cooling. More after I taste it.