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Finchley Wild Sourdough

Last updated: 10th May 2016

Finchley Central, United Kingdom

I'm making my own sourdough bread. Starting with creating the starter and then (hopefully) getting better at making the bread!

  • I

    Making the starter

    Creating my own starter from scratch. Going with a 50/50 white/wholemeal split. Following the recipe in Tartine.

    Day 1 - new starter mixed

    Day 1 - new starter mixed

    Finchley Central, United Kingdom

    • Days 2 and 3 - he's alive!

      Days 2 and 3 - he's alive!

      Finchley Central, United Kingdom

  • II

    First loaf

    After a few weeks of refreshing the starter to stabilise it, it was time to bake the first loaf. For simplicity I chose to use the stripped down recipe in Dan Lepard's Short & Sweet book. The result is good but could be better. The crumb is a bit tacky, the bread has split underneath and hasn't risen as much as I'd like.

    Decent crumb. Evenly spaced (small) holes. Unfortunately the dough is still a bit tacky.

    Decent crumb. Evenly spaced (small) holes. Unfortunately the dough is still a bit tacky.

    Finchley Central, United Kingdom

    • Here is the dough after the first (bulk) rise. Looking firm and plump and roughly 50% bigger.

      Here is the dough after the first (bulk) rise. Looking firm and plump and roughly 50% bigger.

      Finchley Central, United Kingdom

    • The baked loaf. It's a bit lumpy as I didn't shape it very well,

      The baked loaf. It's a bit lumpy as I didn't shape it very well,

      Finchley Central, United Kingdom

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