I tried a little cheating today.  Is it possible to make sourdough without the epic wait for a culture of wild yeast?  I tried a little experiment to discover/eliminate one option.

The recipe above omits the 15g of yeast I added at the start, a vital ingredient.  It grew overnight and then spent the day in a cold garage.  The theory is that the yeast slowed down but the bacteria that is found naturally carried on and added some sour flavours.  After a little rewarming in the house the yeast began to bubble again and the bread was made.

It’s cooling now and the cottage certainly smells like sourdough, but it’s late.  The tasting will have to wait until the morning.

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