Sweet and Sour
A week off work and that means plenty of time for slow bread. The joy of sourdough is the same joy you find in almost every slow food. Slow equals flavour. From a starter that can be weeks, months or even years in the making, to the overnight sponge and the hours of gentle rests and folds. Despite this there is always room for improvement or to simply make something based on your own tastes. This time the Gents have added caraway seeds. About three tablespoons folded in after the autolyse whilst adding the salt. Once again we've used our 25% rye version of the Weekend Bakery's standard recipe. Fragrant, sweet and sour.