The process that started seven days ago has finally yielded some bread. The first loaf came out of the oven a couple of minutes ago and the second has just gone in. The early morning smell of freshly baked bread is slowly filling the house.
The starter is chilling in the fridge, so next time I want to make a loaf things will be a lot simpler – 24 hours rather than 168. I’ve never made sourdough bread before and I’m fascinated by the way that the raising agent is produced simply by mixing flour and warm water with no added yeast.
……. and the second loaf was even better than the first.