Tunneling hither and yon through the internets I have been learning more and more about sourdough fermentation and why my bread hasn’t been too pretty of late. Advice suggested that I feed the starter with strong flour, reduce the amount of starter to 10% and slow the whole process down by using t...

I thought I had solved my bread problem, and had high hopes for my most recent batch, ¹ but it was not to be. The dough was just incredibly sticky. Not slack, sticky. It clung tenaciously to hands, bowl, scraper, worktop; I really felt completely unable to manipulate it. I did, gingerly and with extra flour, manage to form a sphere of sorts and to plop that, upside down, into a little basket I bought at the local plant nursery. Lined with a clean towel and liberally dusted with flour.

First thing I did on getting back from hols was to wake the sleeping sourdough and then set to. I was determined to produce a better loaf, despite the heat: over 30℃ in the kitchen by day, and nowhere else much cooler. Step one was to find a stronger flour. I’d always used Barilla 00, which is about...

Although I promised to, I never did deal with the baking session that produced, as a byproduct, the Best. Pancakes. Evah. Probably because it was too awful to revisit. The dough -- supposedly 65% hydration -- had absolutely no structure.

Really, only a vague dread of wasting food persuaded me...

I’d been looking forward to this evening all week. (How sad is that?) It was time to bake, or at least to prepare loaves to bake tomorrow morning. I’ll deal with that tomorrow morning, when the bread comes out of the oven for judgement. For now, lets just say that it was very scary. And it ain’t ove...