Learning to make sourdough bread has been an amazing journey. I've given myself time to learn, and it's really paid off. At first, there were many failures, of all sorts, but I kept experimenting....it took many loaves. The crust is thin and crisp, the inside is soft and yummy. This batch is from this morning, 1 loaf stoneground wholemeal/unbleached white/pharoh's flour, and 2 smaller loaves of raisin, date, and cinnamon sourdough - using the same flour combo. Everyone (except me) awoke to the smell of hot fruit bread. I'm trying to make all of our own bread, still working out how much that is......when it's hot, it's devoured!
