Some people are fascinated by how planes stay up in the air, I’m amazed at how the combination of just flour and water with a bit of salt makes beautiful smelling and tasty sourdough bread.
- Beginning with the starter, add flour, salt and water.
- Mix and rest.
- Toss.
- Rest.
- Bake.
Monday 10 January 2011 at 11:18 pm
I’m actually amazed that when you purchase bread at the grocery there is this long list of complicated ingredients, which just doesn’t seem right.
Sunday 16 January 2011 at 8:57 am
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I remembered that I have a packet from a sliced load in the freezer. The ingredients are: Water, Wholegrain Wholemaeal Wheat Flour (23%), Mixed Wholegrains (14%)(Kibbled Purple Wheat, Kibbled Rye, Kibbled Wheat), Wheat Flour, Pumpkin Seeds (9%), Wheat Gluten, Canola Oil, Baker’s Yeast, Vinegar, Iodised Salt, Cultured Whey, Vitamins (Thiamin, Folate).
To be fair, I haven’t added grains or seeds to my sourdough bread, and I recognise that some of the ingredients are to allow for mass production and consistency, but I object to the Thiamin and Folate. I feel that this is making my food into a pharmaceutical product.