Learning how to make chewy bread was one of my dreams. Each time we went to one of those hipster restaurants that hand you a beautiful basket with thick chewy bread slices, I thought: I WISH I COULD MAKE THIS!
I talk in the past (was, thought) because I managed to get a sourdough starter going at the beginning of December, and I have been producing multiple breads since then. It’s been such a great experience and it’s made me so happy 😃
I actually started using Ibán Yarza’s method first, but I think I might have done something wrong (or the flour was a bit too old to be alive), and it didn’t get going strong enough. So I started another starter using Dan Leppard’s method from his The Handmade Loaf book, using the raisins and all, and well, IT DID start. It’s the one I’ve been feeding since then, mostly made of rye and the occasional white flour feed.
I have been getting creative in various ways, trying different flours, proportions and kneading and proving methods, but it’s starting to get to the point where I need to document what I’m doing so I can repeat it! So don’t be surprised if you start seeing multiple posts on sourdough-based stuff 😃