Sourdough!

This summer we were fortunate enough to have had at least three weeks of hot weather, the ideal conditions to start a sourdough from scratch…..or at least here in the wet west of Ireland…. and it worked! However, that’s only half the truth, because I started off with two types, one rye based and the other one wheat based. But, only the rye starter took off. The wheat starter changed into something that looked like a starter, but smelled like formaldehyde. Yuk.
It’s not the first time that I tried a rye-based sourdough starter, but it never worked so beautiful so fast.
Since then I’m baking my 500gr loaves once a week…. or sometimes even two.

Sourdough Starter!

Sourdough Starter!

50% rye & 50% wheat bread

50% rye & 50% wheat bread

Sourdough Bread

Sourdough Bread

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