Lammas loaf

Tables, trams, tapestry
Studies

Spectacularly successful sourdough. On the third attempt; this loaf is at least twice as high as the first two. It may even be twice as high as the first two put together. (You will notice I have not taken pictures of the first two.)

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This is Andrew Whitley’s Cromarty Cob, a mostly white wheat loaf made with a rye starter, from the recipe in Bread Matters.

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A happy Lammas day to all our readers.

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