Cecily Paterson

View Original

Making. Sourdough II

Five days after starting the 'starter' I mixed a whole lot of plain flour in with the starter and some water, kneaded it into a dough and left it in this bowl overnight. Then I put it on a pan, cut some big fat slashes into it and baked it for an hour.
It looked like this and tasted... not too shabby for a first effort.