I’ve made a few dud loaves lately.
Distracted, not enough effort, too much effort, unhappy starter, busy…I could tick all of the above boxes. The funny thing was I felt my sourdough hat was sitting slightly skewiff, I knew it and the month that it was sitting a little wonky, well I certainly didn’t produce any of my finest loaves that’s for sure.
Come on girl get it together, where had the magic gone?
I played with a buckwheat starter…ick.
I ate a whole loaf of under proved sourdough, (toasting it three times helped a little, felt it was a tad heavy to subject the kids to)
My teeth battled through over cooked rolls, and I did have a rather long thought process of, hell maybe I’ll just start buying it again.
Then thankfully something flicked, I didn’t have to walk that supermarket bread aisle. The time was right, the starter was eager and the hands willing. My sourdough hat felt straight once more, and with it a greedy need to bake bread.
Sunflower and Linseed Bread
600g active starter
750g strong bakers flour
150g wholemeal spelt flour
75g sunflower kernels
1 tsp dark malt flour
3 tsps salt
Mix together in your usual sourdough bready kind of fashion. I baked these at 230C with steam for free form loaves or 220C and a little longer baking time in a tin.