During the Pandemic Lock Down I took to baking sourdough bread, as a lot of people did. I messed around, made mistakes, changed recipes, broke things and generally learnt the hard way.
The starter is 5 years old and has traveled with me to foreign parts, like Riviersonderend and McGregor.
Today, I finally produced a loaf that I am really proud of. It is in the sandwich loaf format because we mainly use the bread for sandwiches.
The dough is not a standard sourdough formula. For starters, there is a 50% white bread flour and 50% unsifted bread flour and the hydration is 65% not the recommended 70%.
I also add 15 grams of cumin seeds
