28/06/2025
It’s this kind of Sunday morning.
When you wake up early to the sound of birds, and drops of water gently dripping from the rain the night before. When the oven is hot, you gently manoeuvre your shaped, scored and sprayed dough into the oven, and eagerly watch it rise.
Nothing beats the anticipation, and smell, of crusty fresh sourdough bread … lathered in butter and honey fresh from our bees.
The preparation of sourdough, starting days before with feeding and tending the dough, is part of the satisfaction and final joy of biting into that warm crust.
What’s your favorite sourdough combo - would love to know? My efforts today are half rye/wire flour with seeds and molasses, and just a white loaf. Our sourdough starter we have is a rye starter, which we find works really well. We feed it rye flour.
