Sourdough Stories | Pussy Galoaf Graduates With Honours

My recent post felt like a coming out ball for our new sourdough starter, Pussy Galoaf.

Today she’s graduating with honours because loaf number three was just so damn good. A gorgeous soft crumb, a fantastic fresh bread aroma with the mild tang of sourdough, a perfect crunchy crust and a lovely shape to boot.

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Perfect in the morning for a slice of buttered bread with blackberry jam and for lunch, grilled as cheese toast.

Please leave a comment - I love hearing from you!
24 Comments to "Sourdough Stories | Pussy Galoaf Graduates With Honours"

  1. Marilyn Scott-Waters

    Hurray for sourdough! And congrats on Ms. Galoaf. Just stunning.

    Maz

    Reply
  2. Hotly Spiced

    How lovely and how very satisfying to bake your own bread. It certainly does look like this loaf deserves to be at the top of the class xx

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    kaveyeats

    Thanks, definitely very satisfying. I must stress, I mostly make requests for bread, and occasionally get to help, but Pete (my husband) is the baker of the household!

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  3. sarah thorley

    I very rarely buy bread now.its just not the same.sliced bread is just like eating cotton wool.i make mine from scratch as it’s actually so easy and proving aside so quick.i did try sourdough but i struggled with my starter and eventually I let it go .i need to have another go as I like the idea of it. I think i need to find a recipe that’s right for me. Your sourdough looked fantastic by the way

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    kaveyeats

    Thanks Sarah! We do buy bread too but home made is always better. With the exception of hot dog rolls which, for me, have to be white, pappy and processed!

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  4. kaveyeats

    It’s really not as onerous as some people will tell you — you don’t need to feed it every day. But you don’t want to forget about it for weeks on time. Sometimes you can resurrect an inactive starter, but sometimes all you’re really doing is creating a new one!

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  5. Gary

    I make bread for our lunch every Saturday. I’ve tried sourdough before but the starters have never taken off!

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    kaveyeats

    Shall we organise for you to have a daughter (or son) of Pussy Galoaf?

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  6. Elizabeth

    Gorgeous loaves! I did dabble in sourdough for awhile, but we’re not big bread eaters in this house so it sort of fell by the wayside. Must start experimenting again!

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    kaveyeats

    We don’t eat a lot of bread, but Pete will make one or two loaves a week, which we’ll mostly eat as toast for breakfast, or occasional cheese toasts.

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  7. Leesa

    Do you have a reliable recipe for sourdough you could share please? I have got my starter going but my loaves are turning out rather heavy & dense! Thanks

    Reply
    kaveyeats

    Hi Leesa, can I recommend you visit my friend Celia’s blog (Fig Jam and Lime Cordial). Our Pussy Galoaf starter is the daughter of Celia’s sourdough starter, Priscilla, the mother to a rapidly expanding family around the world. On her blog she has a number of posts on making sourdough. Look for “Bread #101: A Basic Sourdough Tutorial” and “An Overnight Sourdough – In Pictures”, both of which are great tutorials. My Pete’s been baking for a fair few years, so he’s quite experienced now in how wet a dough he likes to work with, how much to knead, how much more rising time is needed and so on, but that comes with practice and it’s good to follow Celia’s excellent instructions when you are starting out. Good luck, Leesa!

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  8. Jen

    Looking really good, I need to try making sourdough again, didn’t have much success firs time I tried.

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    kaveyeats

    Keep at it, and if you have a local friend who makes it successfully, ask if they can give you some of their starter to get you going. x

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  9. kaveyeats

    Looking forward to many long years with Pussy Galoaf! I can’t claim the loaves as mine though, my husband Pete is the household baker!

    Reply
  10. Selma | Selma's Table

    Fabulous – Pussy G just gets better and better! I have also had lots of success with putting the dough in the fridge for a day, after the overnight rise. I fold it a few times, then put in a lightly oiled bowl, cover and bung it in the fridge. It develops lots of bubbles and a deeper flavour too. I take it out an hour before I want to bake, to fold again, shape and let it rise. Pete might like to try that next!

    Reply

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