It started so well, went downhill from there, but I learned how to make very tasty flatbreads.
I'd had a proprietary sourdough starter from Bread Matters for a while now (that may have been the problem). I found it at the bottom of the flour bin and set up the first day's batch.
I also thought I would try a slow starter with 2g of yeast as suggested in the Challenge post. That looked good, too, reassuringly lumpy.
Both starters were lovingly placed in a warm place, with careful notes and labelling, and checked regularly through the day. The 2g starter showed some signs of life, but the sourdough starter: nothing. The following day, I added additional flour and water, according to the package that came with the sourdough starter and cossetted them all day and overnight in the warmest place in the house. The next day, one looked dead, and the other inscrutable.
Meanwhile, I had no bread in the house and I made an ordinary wholemeal sandwich loaf in the usual way. I thought I would make it in the old tin, as that is bit shorter in length and I can fit a full loaf, uncut, in the storage bin. I had forgotten, though, that this tin, although apparently non-stick, clings onto the baked bread as if you are stealing it.
I managed to get the bread out, but the top was torn from it, and the centre was a little squashed and doughy. Toasted with butter and jam, it was perfect. I had more later with cheese and an apple. Dove's Farm, again, a nutty taste.
I've been planning to learn how to make flatbreads for ages and yesterday, disappointed with my starters, I decided to try. I can report they are very easy and very tasty.
So simple: mix together 200g flour, 100ml water, 2 tblspns oil, a pinch of salt. Kneed until pliable, divide into six or twelve pieces and roll each one until it is paper thin. Put in frying or griddle pan over a medium heat and cook for two-four minutes each side. Cook in oil if you want a crispy finish.
Late yesterday evening, in disgust, I went to get my starters to wash them down the drain. The dead one was looking very dead, it had separated, the flour falling to the bottom and murky water above, a slight scum on the surface.
But the sourdough one, neglected for a day and left in the draught from the open door to the balcony (it was chilly here yesterday, the temperatures dropped) had plumped up and become rounded and billowy. It was full of bubbles, soft and sponge like. I was delighted: it looks like sometimes you have to leave them alone to get on with their thing.
I mixed up the final Production Dough, according to the instructions, loaded it into two small bread tins, placed in polythene bags and placed them on top of the refrigerator. This last was a tip I had picked up somewhere along the way - it is always warm, unlike the rest of the house, which varies in temperature.
This morning, one of them has a bubble or two, the other does not. I've tucked them up again. Maybe they will be ready to bake this evening ...
When and if they are ever finally ready, I will post a picture in the comments!
23:03 Edit: here's the bread!
I've eaten some, too - chewy crust, tangy bread, quite heavy, moist enough to eat without butter, would be nice with cheese and pickles. I had to lever it out of the tins with a spatula haha!
This post was an entry into the Breadbakers Community Challenge: Baking with Natural Yeast. The challenge ends tomorrow, maybe my bread will be ready by then :)
