Dough & French Bread

Last week has been seriously busy for me. We have run out of bread & we need to make bread for weekday breakfast. For almost 3-4 years, we only eat homemade bread. Normally, we will freeze the extra bread in the freezer & bake it again when we want to eat it. All homemade bread are without food preservative, it can't keep well in room temperature for more than 3 days. We have high moisture level here, so it is not advisable to keep bread too long on room temperature, this will encourage the mold grown on bread.

So, I have got my sourdough starter ready (you can see the yeast is growing in the jar) a week ahead. I have fed them every 7-10 dayso & it is ready for use. This is a rye based sourdough. It will give better flavors to the bread when the yeast aged. You can see the growing yeast from the dough if it is well developed. This will give good structure to the bread.

We have made some - bread sticks with sesame, lemon rolls & french baguette using the sourdough. It taste great compared to the commercial bread.