After coming back from HK, asked a friendly bakery to get a bit of their sourdough starter to restart home baking. It is a very vigorous one, far better than what I used last year.
As the house is cool at less then 20˚C, I decided to keep it in the oven with the door ajar and the light on. This provides around 25˚C environment, which turned out to be perfect to keep the sourdough starter active.
I rise the bread dough also inside the oven with light on, with very predictable result and timing, nice loaf every time.
As I have to refresh the starter everyday, I used the discard to make simple carbs for lunch. Simply add a little bit more flour to form a small dough, add seasoning and seeds, rest till lunch in the oven and bake/steam/fry etc.
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| sourdough seaweed caraway biscuit |
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| sourdough scallion sesame seed foccacia |
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| sourdough dessicated coconut bun |
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| sourdough almond flour pita bread |
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