There are so many variables in making sourdough, that it is hard to settle on what went right or wrong and for which reasons. However this time I have got good holes right throughout the first loaf I cut through. Holes in sourdough are good...but you have to eat it with the right things.
I found the recipe on Shipton Mill's site. I was looking for a recipe to use the Dark Swiss Flour I had bought a few weeks ago. I didn't have enough walnuts for the whole batch, so made a large plain loaf, and two smaller walnut and fennel seed loaves.
Today I had a thick slice of the walnut sourdough made with Swiss Dark Flour, with scrambled egg. It was a delicious combination. I had added some roasted fennel seed when I added the walnuts which came through giving a warm taste to the bread.
Yesterday I went round to Tony's, a baking buddy, who has just had a hip replacement. To take his mind off things, we talked bread making! Tony and I share an order from Shipton Mill, so that between us we can make up a 'free delivery' order quantity.