Day: 20 February 2013

Restriction is a great stimulus for change, and lately I’ve been shaking up my usual sourdough, partly because I ran out of wholemeal flour. That led to a couple of white loaves, a few with semolina (very nice), and then, since I was on a roll, so to speak, I sourced some rye flour. For some reason it’s been hard to find here for a year or so, but getting it reminded me of the advantages of sourdough. My first loaf was 1/4 rye flour with a heaped teaspoon of…

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