After buying a bread-baking book for naturally leavened bread back in March I finally began baking our own bread. Naturally leavened means that the bread only needs little yeast. The bread rises by the use of a sourdough.So past week I started making the sourdough setup. Mixing flour and water, waiting patiently for the next day to come, adding another bunch of flour and water…

Finally after three days of mixing and waiting my first rye sourdough experiment was successful. At this point I decided to make the Black-Beer-Bread from my baking book. First I prepared the sourdough and the Poolish. After another day waiting I could mix the main dough, let it rise  and start baking at last!!! Voila, it was worth waiting so long. I was rewarded with a wonderful fluffy, good smelling (and tasting) bread with a crunchy crust. Yummy! Continue reading