A few years ago, on the run up to Christmas, I spoke at a tech conference in Melbourne. It was beautifully warm and sunny, the people were lovely, the coffee was excellent, and I was just mildly confused by the Christmas decorations on the shops next to “Summer is coming!” signs. The organisers of the conference also gifted me with a really sturdy black canvas bag and a coffee mug with a similar design, which I both use often as I fondly think back about that visit.
After the success of the previous malted loaf, I attempted another version but just with malted flour. It was OK, and since I sliced and froze most of the loaf I enjoyed it for a couple weeks (it’s very convenient that way).
It was a decent loaf, but it was still too compact and felt a bit dry (even before freezing). I wondered if that was because of having used a rye sourdough starter in addition to the malted loaf. So I started preparing a white starter.