So, we discovered a Sourdough recipe book written by a local and have since experimented with some mixed results. The key (as described in the book; strange that) is the "starter". We are still not 100% there, but I reckon by the weekend we'll have perfected the process. It is not as easy as you may think. Put it this way, if the "starter" is not bubbling and stinking like-you-would-not-believe, it is not ready yet!
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| Freshly baked Rye-&-Spelt grain sourdough bread with Lurpak butter, Gouda and Biltong. The taste was pretty darned spectacular! |
