Weekend of Bread

This weekend I made the leap into sourdough bread. Sourdough is made with a starter of a flour and water mix which you leave to ferment and creates natural yeast. I keep mine in the fridge to minimise feeding. (It needs to be halved and topped up or fed about once a week). Sourdough takes a long time with two rises of several hours, or overnights in the fridge. 

I made half the dough into English muffins, which you fry in a pan and half into a flatbread topped with zaatar (Lebanese thyme herb mix). Both were lovely, I will be doing proper sourdough bread soon and experimenting with more breakfast foods...crumpets are my favourite.

I also made a sweet loaf with dried fruit which I make every week as a healthy cake alternative. Great with a mug of tea.