We know that Gabriella Ranelli is the chef de résistance and has been so way before the era of COVID. Her sourdough experience was an enthralling one indeed, perhaps the most exciting and hair-raising account I’ve read for at least 42 days.
But fear not, ye sourdough-bakers-to-be. One can also create a delicious loaf–and maybe a few accidental pizza bases in the process–with a few humble tools and a little patience.
First, starting with the starter…and using Pyrex roasting dish-cum-Dutch oven (when no Dutch oven is available)
Next, humble tools…Salad spinner-cum-proofing basket, mixing bowl & wooden spoon
Et Voila…the finished product!
N.B Elbow grease and flour not pictured.
Can’t wait for our post-quarantine, reasonably socially-distanced picnic in the park!
This bread was among the best I have ever tasted. Truly. I know it needs a good cook, but please give us a fighting chance. Please post the recipe…
Basically, after my first flop, I trolled the internet, watched several videos, skimmed lots of websites and ended up following Henry Herbert’s No Knead Sourdough https://www.youtube.com/watch?v=WrMTsjLYg3k
EXCEPT, I accidentally used rye flour instead of whole wheat.