🗁Added 14 photos to album Homemade food.
Not every sourdough story is a success story. I used a different recipe, with more starter, to try to get a more sour loaf. Several things went wrong:
- I fed my starter for two nights and it should have been ready, but it wasn't. I proceeded anyway, knowingly, but impatient.
- I subbed in a bunch of dark rye flour because I had it left, but didn't amend anything else. Rookie error.
- The dough was clearly too wet throughout. I couldn't handle it. Sticky and annoying.
- Didn't line the tins. I was baking late, and tired! Fool.
- Overcooked them slightly. This and the last point meant.. it took me half an hour to chip them out of the tins (which I did the next morning).
- Didn't steam the oven, so the crust is soft not crunchy.
Despite all that, they looked pretty (before I dismantled them to get them out of the tins) and taste okay and have big bubbles, but in between the bubbles is dense and gooey. Still okay with soup or stew. Better luck next time.
I also made sugar-free banana peanut cakes, put compote and coconut yoghurt or coconut cream on lots of things, ate shittons of homegrown broccoli and salad leaves, made shepherd's pie.
