I made sourdough. Yes, it’s a funny shape but it tastes delicious and now that I have my own working starter there’s no going back.
I followed a recipe from Rachel Mulligan’s Ferment book. The starter took 5 days to make and this loaf another day but most of that was it just sitting in the fridge overnight before going into the oven.
Well done! I’ve often thought about making that, but never plucked up courage. I’ve made SodaBread,but never Sourdough.
Soda bread is great too and no yeast required. But sourdough is my absolute favourite to eat.
Okay, so I know nothing about bread-making, but my sister is a great experimenter with food, and is always picking up tips and tricks, which she insists on sharing with me. I think she just likes talking about it, rather than thinking that I am going to enthusiastically join her in culinary adventures. Anyway, she talked about flouring the side of the pan, so the dough has something to ‘climb’ up on, on its journey to the top. Just thought I’d mention this, in case the peak on your loaf has something to do with the sides not getting enough of a grip, or something 🙂
Hmm, interesting. I didn’t cook this in a tin with sides. It was just on a flat tray – maybe that’s why?
Chef google might be able to help you with that 😊
rachel.blog 
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