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


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.

Baking Day

I haven’t been able to do any baking for a couple of weeks.  My daughter had to buy a sliced loaf from the supermarket.  Oh, the shame!  It’s all OK now though 🙂


Nice crumb as well! This is from the Tartine recipe with a little modification for European flour.


Real Bread

Over the last couple of years an occasional hobby has turned into quite a big obsession!

I used to bake the occasional sandwich loaf or tray of rolls but I gradually got into sourdough.  It took a while to get going but after reading a lot of books, following people on Instagram etc, things are now going very well.  All the family, including the dogs love sourdough.

I now have a larger Swedish mixer, an Ankarsrum Assistent, that means I can now knead a lot more dough.  Piccies below.

Yeasted white crusty rollsDSC_0035

Country Blonde sourdoughDSC_0085


Assistent Mixer