The baker’s skill in managing fermentation, not the type of oven used, is what makes good bread. – Chad Robertson
It’s so thrilling that I have finally been able to embrace baking with wild yeast! And the three essential things I learned this summer are:
- Don’t be afraid.
- Put a hat on the bread for the first half of the baking time.
- Make sure the starter floats.
Yesterday, when it was 30C outside, it was really hard to believe that it was the end of September. But today, with the outdoor temperature mercifully at the correct level (around 16C), the following note from BREAD magazine isn’t so difficult to fathom.
This is the last week of Sourdough September! I hope you’ve developed a real taste for it and will continue on nurturing your starters in October and beyond. Basically, once you get into the rhythm of maintaining one, making bread with it is just a matter of finding a schedule that suits you.
Personally, I’m a firm believer in making your dough do the work while you sleep — overnight fermentation is a cool way of developing flavor to your bread and allowing the yeasts to eat the sugars in your dough whilst you rest!
-BREAD Magazine Update, 24 September 2017
We’ll definitely be continuing to use the Mason starter bubbling away happily in the fridge. I’m really interested to see how it will act as the kitchen temperature drops when autumn really sets in. I’m also very excited about using it for making naan, focaccia, fougasse, etc. etc.
Here are the resulting loaves from this month of “Sourdough September” (I would have baked more, but our freezer isn’t large enough….):