recommend Paul Hollywood's 'How to Bake' and the 'Bread' River Cottage book for great recipes and invaluable tips.
I've entered a sourdough phase in my life most recently. It never ceases to amaze me that natural yeasts in the atmosphere can not only make the bread rise but also give it such a wonderful flavour. Yesterday we enjoyed this fabulous white chocolate and raspberry sourdough for breakfast:
I mixed the sourdough starter with the salt and bread flour at about 5pm on Saturday evening, kneaded it and left it to rise in my warm kitchen. Just before bed I kneaded in the white chocolate chips and raspberries and placed it in a proving basket. I left it wrapped in a plastic bag until morning when I turned the dough out onto a baking sheet and baked it. There is something truly wonderful about freshly baked bread in the morning - especially with home made damson jam.
(Recipe by Paul Hollywood, available on BBC website)
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