This bread is made using the frozen sourdough culture that I described in this post. Despite the 9 weeks or so it’s spent in the freezer, the culture isn’t just viable, it’s remarkably vigorous. Unlike my first attempt, which took far too long, I’ve used two portions of culture, and I’m confident I’m not going to be waiting until 10 o’clock tonight to bake this time! I’m also using 25% light rye this time, for a lighter loaf (last time I used dark rye which gave a crust that could have served as a wood rasp!).
All flours are Shipton Mill organic.
Monday
Midday: remove… Follow the complete recipe over at my bread blog.
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