Worth the wait

I have just removed a large loaf of organic white flour sour dough bread out of my oven. It has been 5 days in the making, but look magic and hopefully worth the wait.

So firstly you make what they call the 'starter' it takes 3 days of fermenting to get to a stage where you can use it. Then you make the 'sponge' this sits for a further day to day or 2. After that you finally make the dough. It has to rise and rest for an hour, you 'knock it back' or kneed it again, and another rest time and more rising. Then finally it's oven time! You know it's cooked when you can smell fresh bread and if you knock on the loaf it sounds hollow.

I will enjoy this a lot tomorrow with my Mum's homemade strawberry jam, or her apricot jam. Yummy!!