After last week's failed attempt at ciabatta (I forgot to put a dish of water in the hot oven to create steam, and although it puffed up nicely, the loaf did not go brown and was a bit soggy inside), I am pretty proud of my first stone ground wheat sourdough loaf. It's soft and tasty. Since the sourdough course at the Agrarian Kitchen earlier this month, I've been feeding the starter and keeping her happy. This week I acquired a proofing basket from a local store. The early good result is encouraging.
Fly from Australia to India for $241 each way
6 hours ago