Food

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Dooks-Fatberg

Frustrated by the consistent shitness of bread available in Forest Hill I'm going to get on board the home-made sourdough wagon, starting with starting a starter. Starting tonight.

I occasionally get a loaf of Gail's white sourdough with our Ocado delivery and am always a bit wowed when I remember how good really good bread can be. This morning's toast was inspiration. If I can achieve anything close to that texture and flavour i'll be very happy.

Any tips on getting that stretchy, almost rubbery crumb-free texture with a thick chewy crust that crunches up to a tasty char when toasted?

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cornelius_blackfoot in reply to @Dooks-Fatberg

have dan lepard's handmade loaf at home, if you need to borrow to get starter made, not that difficult, issue is making enough bread to keep it active, otherwise you have to plan ahead to get it good and ready so that you can then make bread.

http://www.amazon.co.uk/Handmade-Loaf-Contemporary-Recipes-Baker/dp/1845333896/ref=sr_1_1?ie=UTF8&qid=1456249184&sr=8-1&keywords=handmade+loaf

text me when/if you want to grab it..

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Bainbridge in reply to @cornelius_blackfoot

I have this book and although it is a great book, the sourdough section isn't detailed enough. I made crappy sourdough for a while until I bought Tartine while in SF. Never looked back.

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