This is today's bake. I got the recipe from sourdough by Sarah owens. It's a really good book if you haven't read it, the best thing about it is the fact that she provides loads of recipes to use leftover starter, so you don't have as much waste.
The only thing I changed about her recipe was, rather than making a levain with a tiny amount of starter, I just used starter I had fed the night before. I only did that because I have loads of starter that I am trying to use up, if anyone can tell me if there is a difference between just using that and making a levain, then please tell me. To be perfectly honest, it cut out about 10 hours of prep time out of the recipe because I could go straight into the bulk ferment so I could have bread the next day.
Anyway, it's a really nice bread. I'm going to try some toasted with a cup of tea in a few minutes.
- stu currie's Blog
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This one has to be tasty because it looks so good inside and out.
Nice bake. how much squash did you use?