Reynard's blog

Thanks to some encouragement, I figured it was time to stretch myself some by experimenting... A bit like taking the training wheels off a bicycle I suppose. I begun with one of my favourite recipes for a basic wholemeal sourdough and modified it by adding a soaker and a little yeast, the latter to give me a bit more predictability - everything was scaled to give me a pair of 600g loaves.

Levain:

87g wholemeal bread flour

87g warm water

20g rye starter

Soaker:

30g porridge oats

30g seed mix

40g rye flour

Definitely a "kitchen day" here chez Casa Witty...

First on the agenda, bake the batch of Chelsea Buns that I got going yesterday. I pinched Drogon's recipe and method in lieu of my usual one. Have to say it was a beautiful dough to work with; silky, stretchy and so easy to handle. Filled the buns with a mix of 65g melted butter, 300g of raisins, 75g caster sugar, 1 tsp cinnamon, 1/8 tsp cloves, 1/8 tsp nutmeg, pinch of cardamom. The verdict?