Now that anxiety and palpitation has transformed to amazement and wonder when I see how 3-4 simple ingredients when put together can result in a beautiful loaf. When I started baking, I would rush to the kitchen every now and then to check on the dough. When you realize that there is nothing you can do to make the dough rise to double its size except wait and watch, you also realise that there are so many things not in your control and sometimes all you can do is wait. What bread baking has taught me more than anything else is patience. The same starter which doubled in less than 3 hours just a couple of months ago now takes nearly 6 hours and more if it is left to double at night. The sourdough starter has to be able to double in size at a good speed for the loaf to rise and proof well. One thing I learned is that the temperature and weather of a place has such a huge effect on the type of bread produced, especially in a sourdough loaf.
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