Commercially-baked bread is not to my taste and I find it often upsets my tummy. Perhaps it's due to all the added enzymes and yeast that's part of the modern Chorleywood baking process. I've tried to make my own sourdough bread in the past which uses merely flour, salt and water, but my attempts have always been unsuccessful. Last week I read about
this technique in one of the online newspapers and thought I'd give it a go. Although there's a lot of faffing about, it makes lovely bread
. Here are some photos:
It tasted great with cheese and home-made chutney
.
Topic: Sourdough Bread (Read 5152 times)