Sourdough Success

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I am pleased to report that in a little under 2 months since his first attempt GMan has baked a very respectable sourdough loaf.

In this post from February I mentioned that the first effort was a failure.  In fact, unmitigated disaster might be an accurate description.  Since then he has persevered and tweaked the technique with a few more loaves which have been edible – best toasted.  I have been watching from the sidelines as this is not gluten-free.

The loaf which GMan baked tonight is the most impressive so far and he is justifiably rather proud of it.

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I think a couple of things contributed to the success.  Firstly, the ‘starter’ is maturing with time and secondly, he cooked it in an enamel cast-iron lidded pot rather than on a tray.

This is about as ‘cooked from scratch’ as you can get with only 3 ingredients used – flour, salt and water.

My next challenge for GMan is to create a gluten-free ‘starter’.  Watch this space for more details in the future.