Like everything new I´m a bit afraid, sourdough is a challenge, how much do I have to use?, how it´s going to taste?
But yesterday like in a foreign ground I began my travel through it.
I took 1/2 cup of Mafalda from the fridge and began to feed her.
Mafalda is amazing and in a couple of hours I have a bubbling starter.
Following Dan Lepard instructions for a white loaf from his book ...... I started the process of making bread.
Oats Bread
700 gr bread flour
300 gr oats
500 gr starter
600 ml milk
80 gr butter
1 tsp salt
150 gr sugar
After mixing the ingredients, knead etc I had to go to a barbecue.
I left my loaves in the tins and covered them with a clean towel.
I came back eight hours later.
The loaves were double in size.
Trying not to move or shake them, I preheat the oven and voilá, the tins were inside.
The results are here, not the same flavour of my usual bread but a nice one, a little acid, a crusty exterior.
I have to improve it but we are eating it.
Just a matter of trying more times!!!!!
