Not really, but the longer the fermentation with Sourdough, the more developed the flavour it seems. When I look at the most recent run of loaves I have made (and photographed) it appears I may have over-done it on the lavendar linen, my wife Cath used dye on some French linen we acquired at a brocante in France on a recent visit and I think it sets off the golden brown crust a treat! There was no escape even for the Lemon cake. what do you say?
This was a loaf from last week which made possibly the most sensational toast we’ve ever toasted or tasted.
And here is my latest read which just arrived yesterday, I have been looking forward to this book it’s written by Vanessa Kimbell who runs www.sourdough.co.uk
Thanks for clicking more soon.