I gots the sourdough bugs

… if you can class wild yeasts as bugs, I got ‘em. Over there in a bowl, making the dough rise.

Back in Wales after 7 weeks in Oz, attempting to sort everything out and keep things tidy, I came across my old sourdough culture. Suddenly I felt inspired to do something with it, probably 18 months since I last even looked at it. It still looked right and smelled right, and it seems to be rising right. They do say the culture is hard to kill!

This time around I’m applying more patience to the sourdough experience. Most of my loaves last time around were a bit stodgy and probably prematurely baked. I’ve given this sponge 2 days to get going, and have now kneaded it for its first rise. I’m determined to just give it as long as it needs.

And for the record, I’m loosely following Hugh’s recipe.