Ran out of yeast during Covid-19 lockdown and had always wanted to try it; so what better time than now!
For a no-knead bread, it is wonderful. The starter is still young so the tanginess is building up. The crumb is not as holey as it sits on the kitchen bench overnight to rise at about 17 - 20 degrees C. The texture is nice and soft but not crumbly. Sometimes I add half a cup of kibbled spelt for some crunchiness.
Taste & flavour
- 100g Plain flour
- 100g Water