Sourdough Seed Loaf
I made another sourdough loaf today, adding seeds and raisins. The sourdough starter was mixed during my 00h00 to 03h00 watch and left to proof until daylight. While this is not overnight, bear in mind that the ambient temperature is still over 28ºC/82ºF, so you get a fast reaction from your favourite sourdough.
The sourdough proof was used this morning to make the final dough mix, which was left in the cold oven aboard to rise.
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Authored by Johan Zietsman.
Reposted from The Hungry Sailor on 2013-08-05
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