Wild yeast bread

I’ve been baking bread for years but have only recently decided to experiment with sourdough, bread made with wild yeast in the form of a starter, or “mother”.

My “mother” is feisty and active, and I’ve called her Fran after a certain lady I once knew of the same temperament. I started her several weeks ago. She sits in a jar in my fridge gradually maturing and is starting to provide the most wonderful bread.

My hope is that by the time we’re on the island and a fair hop away from the local shops that we won’t have to rely on them for fresh bread, especially if the weather is bad, but that Fran will be turning out a loaf every few days.

Sourdough is an ancient form of bread and is easy to make (starter, flour, salt and water) although there is a bewildering amount of conflicting advice out there on t’interweb.

As with all things, this will take patience and a gradual coming into what works for my oven and me over time. I’ve made five sourdough loaves so far, two rye, three with stoneground wheat flour, and I’m still working through the best way to do this. The latest attempt, shown above, was from a baking in a pot in the oven and looks the most successful so far ☺️.

I’m off to slice this for breakfast now. Have a wonderful Sunday!