I was rather creative in following them, so it took me a longer time to create a starter of my own, plus I used a lot of wholegrain spelt flour I had which wasn't exactly a great success, imo. Luckily, I don't have it anymore:)
This was enough for two (smallish) breads:
Bread number 1 didn't quite rise enough after about 4 hours. As you see, you have to bake it in a pan so I used a cast-iron one:
Which again, wasn't a great success since the enamel started melting!
The result is above, not very glamorous and quite sticky inside, but eatable, my first sourdough loaf!
The second loaf spent the night in the fridge and rose better as a result. I also switched to stainless steel pan. It also turned out considerably better but still on the sticky side:
As you can see, it's much more plump. Next time, I'll probably try adding some rye flour instead of spelt!
I make my own sourdough bread from buckwheat flour. I would love rye bread, mut as a celiac I cannot eat it. Buckwheat is the closest substitute.
ReplyDeleteI keep my starter in freezer, but usually I don't use it; you can use Molkosan for a starter.
Oh, and do not put the dough in the fridge for God's sake! Sourdough must be kept in room temperature for at least 24 hours. Here in Finland they used to keep rye flour dough in room temperature for several days. The longer, the sourer.
And you do not need to bake it in a pot, even if you have electric oven. Just put a bowl of hot water in the owen and the bread on baking tray.
Drooling over your cutting board!! A wooden one is on my wish list. The bread looks wonderful as well!!
ReplyDeleteMrs.O
Housewife, thanks for the tips!
ReplyDeleteMrs.O., I like the board, too:) they are easy to find over here. We ate both breads but they were rather heavy, next time I'll try without spelt and see what comes out of it.