Sunday, 15 April 2012

Good Things Come to Those Who Wait

It's taken two weeks from mixing flour with water to create a sourdough starter to lifting this loaf out of the oven.  The ultimate in slow food!

I'm rather pleased with my first attempt a baking a sourdough loaf from my wild yeast starter. 


  1. Wow Gai - that looks amazing!

    Does it taste good?

    Perhaps you could share your recipe....

    Well done.

    Kay :)

  2. Thanks Kay and Tris - I'm pleased to say it tastes as good as it looks. Or at least I think so!

    I used Hugh Fearnley-whittingstall's recipe -