Light Rye Sourdough

This is a recipe from Tess Lister’s website The Miller’s Daughter. It uses Shipton Mill Light Rye. Seeds feature heavily as well as cracked rye grains. The fermentation time on baking day is only about an hour then straight in the tins! The end result is surprisingly light, one of my favourite recipes!

Light Rye Sourdough

New Kitchen

At Last!

It’s taken 3 weeks but it’s done now. Top photo is before four days of tiling.

 

Pre-tiling
Pre-tiling

Double Ovens
Double Ovens

This weeks sourdough

Crumb Shot 20th November 2017
Tartine Style Sourdough 20th November 2017

Crumb Shot 20th November 2017
Crumb Shot Sourdough 20th November 2017

I wasn’t sure this would come out ok.  I only refreshed the starter once the night before and it didn’t increase in volume much.  Five stretch and folds, 4 hr bulk and 12 hours in the refrigerator.  No problem at all 🙂

Porridge sourdough

This was a great success, great taste and texture. Thanks to Jordan Bourke for the recipe from his book, Healthy Baking.

Highly recommended! #notmuchleft

IMG_20170501_204516_571

Oven spring 

In the absence of steam, the best way to get maximum oven spring, in my opinion, is a cast iron Dutch oven. It holds in the steam and gives the dough time to rise while still soft.

Here is one of mine after 30 minutes with the lid on.