Today’s bread is spiced with allspice, fennel seeds, caroli seeds, apricots, dates and pecans and a drizzle of Australian native stingless bee honey (which is like super concentrated regular honey except totally different).
This photo taken before rolling in to a loaf.
@dadegroot I'm impressed, a skill I'm yet to master.
@berry This year has been a good one to practice :)
@dadegroot I'm struggling to keep sourdough alive.
@berry Technically of course, sourdough contains yeast, that's why it works, it's just wild yeast, as opposed to a known strain.
@dadegroot so if I put commercial yeast in with the mother next time will it rise more?
@berry maybe, maybe not. probably though.
@berry Generally for a lighter loaf, got with more hydration and a longer fermentation. :)
@berry Damn nice looking loaf though.
@Defolos @berry Well they're quite easy to make. Just put equal parts flour and water in a bowl/jar. Cover with a cloth and within a couple of days it should start to bubble. Then feed it daily (equal parts flour and water) and remove some as needed (to use or just because you have too much). In some climates, you need to keep in the fridge.
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