A bit about me. I was a baker for well over 35 years.
Now own my own truck. Don't like the way the baking industry has gone.
Thinking on my own bakery, making bread the old way, back in your Grannies day.
Using beef dripping, love a good German rye sour bread with caraway seeds.
Very hard to find these days, also love a good Contential sour bread.
Been trained by German bakers, worked in italian bakeries.
Occassionial I make bread at home, still can make at home better than those Delight shops.
The bread I make at home is all mixed, knead and moulded by hand.
Anyway my sour dough is simple as I have been trained to make.
Just put a quarter of ordinary dough in the fridge for 2 days.
Add that quarter to your ordinary dough that you are mixing.
Thats all the Contential Bakeries ever did and also trained by German bakers.
Always turnsout as good those fancy Artisian places.
Did my apprenticeship with Baker Boy Breads in Melbourne.
Moved to Western Australia, worked in many bakeries here.
From peel ovens too the modern day plant bakeries.
I can still tie knot rolls faster than anyone, plus horse shoe rolls.
With both hands mould round rolls in 4 turns, no-one has beaten me on that.