With San Francisco celebrated as the worldwide home of sourdough, I know the breadmaking competition at SFBI will be intense! Just to stress me out further, I googled the other Australian attending the course and found he already sells his bread professionally. Seriously, has he just signed up to laud it over everyone else? Anyway, with departure date nearing it has been time to get in some last minute practice. Below are some of the more recent efforts - a plain sourdough, a sesame sourdough, a sunflower sourdough, sourdough potato pizza and an imposter simple milk loaf made with yeast (aka bread for beginners).
My sourdough cultures have become virtual pets, and the big questions are now:
(a) how will they survive in the freezer while I'm away; and
(b) will they ever forgive me for five months in the cold?!
Maybe I'll smuggle back a San Fran Lactobacillus sanfranciscensis sibling for them as a post hibernation surprise...
