Again another bake from Perfecting Sourdough. From its title you would expect this to be a ...basic...bread. Well it didn't turn out that way, I would describe it as 'a tea loaf the sourdough way' With the following ingredients:
65g wheat sourdough starter
345g white spelt
100g cold pressed rapeseed oil
3/4 tsp baking powder
Like another member of the Facebook group, I felt with the sweetness it cried out for some fruit. I added a couple of my small fistfuls of raisins.
I chose to line the tin with baking parchment, as it was loose bottomed, and with the long rise to the batter, I wondered whether it would ooze out of the bottom otherwise. There is no kneading at all with this one, and therefore the texture was definitely cake like, more so since spelt has that soft melty mouth feel even in a well kneaded loaf.
My first taste left me a little underwhelmed. I thought it would be much more tangy with all the long standing...it took somewhere around five hours rather than the three suggested, even though my refreshed starter was almost jumping out of the bowl in the morning.
However on the following day, sliced with butter and jam, it was rather good. I froze half the loaf, and have had a piece on day 2, 3, and four, when it is still a lovely treat with a drink of coffee. It has grown on me. I think next time I may add some spice, and other items, and making this loaf has given me the confidence to try variations of this 'sourdough tea loaf'.