The loaf before you consists of 3 ingredients.
Stone ground, wind milled local flour.
Water from the river Lud (where my tap water comes from)
A pinch of Maldon sea salt.
That's it. No fat, No yeast (well no artificial yeast, the loaf is made from a leaven of naturally produced yeast, which exists in the air and on the flour)
It took 6 days. But it was worth it.
It's not quite as good as the sour dough I had in San Francisco, but it's getting there.
This is what happens when you make friends with a baker.
2nd Sep 2009, 15:46