Sunday, 5 February 2012

wholemeal bread


Of course, sourdough bread does take a bit of planning and some weeks I run our before the next batch is baked. In such circumstances i am happy to make a loaf with commercial yeast, fresh or dried. I knocked up this wholemeal loaf yesterday following the basic recipe on the back of the Allinson's flour. I had a ladle of my starter spare so I added that for flavour and extended the proving times because the kitchen was cold and slower fermentation adds to the taste too.

It was good - excellent with a simple chickpea and potato soup for supper.

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