Thought I’d post a quick pic of the highland sourdough made last week. This bread turned out just as I hoped (despite a slight singeing in the ropy old oven) with a light, airy crumb and subtle sourdough flavour. Twas light relief after the intense black bread.
In hindsight perhaps the black bread might not be for me. Although the significant caffeine kick might be just the thing to get some started in the morning I prefer my breakfast rye to taste like rye and not leave me with the jitters!
Next experiment will be a wheat sourdough using a poolish pre-ferment and perhaps I’ll give rye another go too!
doughies 