Hi All, I've successfully created a couple of loaves after 1 months break. Driven by the bland taste of most of the bread bought in shops I reached for my starter that hadn't been touched in I don't know how long.
I built up the starter with light rye flour over 2 days and I've never seen it more active. I then added white bakers flour, water salt and oil mixed and let it and let it stand for 20min. I then oiled a surface and kneaded it for 30sec and put it in the fridge over night. The next morning I took it out and left it for 2 hours. I then proceeded to put it in baskets for proving - then baked.
The results were very satisfying - success in taste, appearance with minimal hassel.
What do you think of my methods?