Silver sprinter
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Hi Colin how did your loaf taste. Looks greatThe latest loaf is a sourdough with my favourite additions of pumpkin, sunflower and linseeds:
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I think that I got hooked on this combination in Germany many years ago and it's obviously stayed with me.
The ambient temperature is higher now and I'm finding that the dough is rising and proving faster. I'm not sure if that affects the crumb but the texture seems more open to me:
View attachment 54974
In any case I'm looking forward to eating it!
Colin