Have decided to try sourdough from scratch again. Made a starter at the weekend, part wheat, part rye, which got going quite easily, and by Tuesday was already bubbling quite happily. Split the starter in two, fed both halves and put one in the fridge to keep.
I let the other half get going and then used it to prepare a dough with wholemeal rye, and brown and white wheat. I also added a handful of seeds. The dough raised nicely during the day and then went into the fridge.
This morning I took the dough out, waited for it to get to room temperature, knocked it back and prepared two small loaves which proved for about six hours. Then into the oven, and this was the result:
The crumb is a bit irregular, because the dough wasn't very easy to work with, so the knocking back was not efficient. I think I didn't add enough water.
The bread is a bit stodgy, but the aroma and taste are all there, so at least the starter is good and the timing more or less right, though perhaps next time I'll take the dough out of the fridge the night before.
Happy with the experiment.
