My latest malted loaf almost fell prey to our cat, Bodhi.
This loaf had a better shape than my last effort. I had made a sponge the night before, kneaded it for 10 minutes in the morning; let it rise for 5 hours and then knocked it back, shaped it and left it for a further 2 1/2 hours.It had a much milder taste than my last loaf which I had let prove overnight. I am just beginning to see the number of variables that go into making sourdough, despite the limited number of ingredients! Still, its not just about producing a uniform loaf each time. Much to learn!
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