20 February, 2013
As as child, my mum regularly made fresh bread for our family – I have many memories of making bread shapes to be cooked and eaten for lunch. I recently decided to make a sourdough starter and start making my own bread.
A sourdough starter needs to be made at least 4 or 5 days before it can be used, and it needs to be stirred daily.
Then it replaces some of the yeast in the bread dough – I still add some yeast to help it along, as well as some gluten flour to assist the rising.
And I ended up with a beautiful loaf for dinner, which also made fantastic sandwhiches for lunch!