Today was bread-baking day, using the mini-loaf recipe from the book THE SOURDOUGH WHISPERER

All the details of the process are in my blog, with the final steps shared here. :

The sourdough bread took 24-hours, from feeding the starter to baking the bread.

This day-long process gives the wild yeast in the starter lots of time to break down the gluten, proteins, and carbohydrates of the flour, which helps with the digestion of the bread.

The final step of the process, before baking, was to put the shaped dough into the fridge. This is wonderful as it allows for flexibility, time wise, as to when the load actually goes into the oven.

For me, I wanted to bake my bread at 6 AM, having it ready to eat for 8:00

It was a lovely way to start the day.

Tomorrow, I will start the process again and, this time, I will be experimenting by adding is some (freezedried) powdered vegetables, probably kale, for added nutritional value. .. sneaking in the vegetables!
- Debbie