Click here for the recipe
You might remember my post from few weeks ago about my attempt at making my own Sourdough Bread Starter, well I am pleased to say that I had huge success with it and I baked several loaves of yummy fresh bread. At one stage I thought I was going to open up a bakery from the backyard! I was baking bread daily and giving loaves away to friends and family.
Growing up in a Polish family bread has always been important. We had bread for breakfast, sometimes at lunch and for dinner. One of my earliest and fondest memories as a 6 year old is eating freshly baked rye bread topped with butter, summer tomatoes, finely sliced onion, seasoned with salt and pepper.
I remember mum and dad being a little disillusioned when they arrived in Sydney in 1981 with the white square bread that was being sold at most of the grocery stores. Don’t get me wrong, sourdough and rye bread was most likely available in a few select delicatessens, but I do remember that mum and dad found it extremely hard to find.
As the bread evolution started to take over the delicatessens, grocery stores and fruit markets mum was able to find the rye flour she needed for baking her own bread and after 15 years of baking, her bread tastes good!
This starter is by Jules Clancy from The Stone Soup. It’s fantastic! The only difficulty with it is that it’s like a newly planted seedling, you have to tend to it regularly. I nurtured it for about 3 weeks, but with the school holidays and the Rosedale trip with Imogen I completely forgot about it. I came home to something that resembled the pink slime from Ghostbusters!
YES…I KILLED THE STARTER!
All is not lost – I succeeded once, I could easily do it again… and have!
