I love sour dough bread but since it requires a 'starter' I've always stuck to commercial yeast for my regular bread making. Thanks to a helpful mother I now have a starter to use for bread making (see previous post). Sour dough starters use 'wild yeast' from the air in the initial stages...one of the reasons I chose this as part of the name of this blog. The other reason was a recent dramatic event where a large heavy glass bottle of feijoa syrup we were using for cocktails exploded dramatically, shattering the empty bottle beside it, sending shafts of glass several metres across the kitchen and lounge and embedding glass in the heavy glass splashback behind the cooktop. My brother who has a little bit too much knowledge about brewing beer informed me it was 'wild yeast' that had cause it to fermentand subsequently explode. I guess that was an example of one of my disasters?
My sour dough starter has been lovingly tended for well about three weeks now. Not being one to follow recipes to the letter I have changed from one original recipe and gone to another sour dough starter recipe that allows the starter to be kept in the fridge.
This afternoon was the first successful baking. While the finished product was a little flat for my liking the taste was great, especially still warm from the oven with butter melting in to it!
Bella loved it too!
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