[compostqueen]

Well, I did it!    I forgot to slash the top but it turned out fine. The texture is good and it tastes fine. I prefer a tad more salt but I kept it to half a tspn as per your recipe

I didn't have a tin as big as you suggested Scribbler so I used two smaller tins which made two smallish loaves. I think I need a bigger tin to make one big loaf. I will treat myself

I've already started on another wholemeal starter.  Got the bug now !

My husband tasted it and he approves. He was sceptical about the no yeast thing and thinks I've gone all new age 

[Scribbler]

Us sourdough hippies must stick together. Glad it turned out well.

Try using all white flour sometime with rye starter. Lovely combination.

I've had a special request from SWMBO to do Dan Lepard's white thyme bread with green olives. It's all getting a bit bistro.

Just in the middle of making 12 lbs of Delia's marmalade, so Mrs Scribbler may have to wait.

[compostqueen]

I shall get the Dan L book from the library or charity shop.  I think I might invest in a bigger tin. Where did you get your 11 x 6 one from if you don't mind my asking?

I like the sound of thyme and olive bread. I make the spelt loaf with olives and it's grand. I don't even like olives!   I grow lots of thyme too so I shall give it a whirl

I just had home made wholemeal seedy bread for breakfast (not sourdough though) I hope soon all my bread will be SD   

[Scribbler]

Just a standard 2 lb loaf tin. I gave measurements including the 'handle' bits on top, but the internal measurements are really 9 x 5. Available from Lakeland, John Lews, Cargo, Robert Dyas maybe - your average kitchen shop really. Even bigger supermarkets I guess.

[compostqueen]

I thought my two pounder might not be big enough as it looked a huge load of dough 

[Annen]

I've started a loaf off to your recipe, Scribbler.  I was a bit unsure about there only being one rising, but I have stuck with the instructions to see how it turns out.  Its just rising now. 

Only thing is I haven't really got a warm place, my mother used to rise her bread in the top oven of the kitchen range, but I haven't got one of those.  My airing cupboard isn't very warm as we have such efficient insulation on our tank.  So it is as near as I can safely get to the radiator without the heat being too one sided and I'll just give it as long as it takes.
The hardest thing about that process is oiling and folding the clingfilm, tempers were getting a tad short.....

[Scribbler]

Hope you'll have time Annen. Good luck. Give it plenty of time if you can.

A quick note about oven temperatures and timings. The original recipe said 30mins at 240°C but our fan oven is so fierce that I had to peg it back a bit. Best to be guided by how hollow the bottom sounds to check it's done.

[Annen]

Sadly the loaf didn't turn out very well.  It rose well, I gave it about 6 hours.  It looked good, well done on the outside, but inside was quite doughy and heavy.  I might have been too rigid about how much water to use as it was quite a dry mix rather than sticky as previous batches have been.

The birds will probably enjoy it.   Better luck next time. Its all building up a body of experience.

[compostqueen]

You don't need a hot kitchen etc, you can just let it rise slowly at room temp, overnight if needs be.  You say it feels doughy but I think from reading up that it should be eaten the day afterwards.  I left mine overnight before cutting and I think it was all the better for it 

I didn't do the crease thing as I forgot. I used a clear shower cap! 

Don't chuck it yet!  Just wrap it and leave it and then toast it 

[Annen]

I didn't do the crease thing as I forgot. I used a clear shower cap! 

Don't chuck it yet!  Just wrap it and leave it and then toast it 

That's a good idea, a lot easier on the temper!

I'll try keeping it for a while, but I'm pretty sure it isn't going to improve any more (it has got better but is still too squidgy)

[Scribbler]

Sorry to hear about that Annen. Like I say, my oven's very fierce. May invest in an oven thermometer...

Here's the thyme loaf recipe CQ.

[compostqueen]

Thanks !!!    I've printed it off 

I just ordered Dan Lepard's book.  Gulp 

I read all the reviews about the milk bread, so I just have to have a go

[Scribbler]

I do think he has a tendency to overcomplicate things a bit, so don't be daunted. For example his milk bread recipe stipulates that you knead the dough for ten minutes, wait  bit, knead some more etc. I just bunged it all together and kneaded once. So long as you don't take shprt cust on ingredients, I think it's ok to take the odd procedural liberty.

[compostqueen]

Well, here's the second 50/50 wholemeal/white sourdough I made, this time with a rye starter

I tasted a bit and it's lovely.  It should taste even better tomorrow.  The crust is delicious 

[Scribbler]

Oh yum!

Gonna go for the thyme and olive today if time permits.