We can make a wholemeal loaf in a few hours, so why would you want to take several days over it?
Here’s the answer; this wheatgerm levain sourdough has been made by the artisan bakers of the Flour Station, Borough Market, London, the slow way using a culture of wild yeasts, giving it an extra depth of flavour. It’s got an individual character – old fashioned and rather malty – compared to with loaves made with sachets of dried yeast that we use.
Many thanks to Amy Appleby of the Flour Station for giving us the chance to sample this robustly rustic loaf.
It arrived just in time for lunch so I couldn’t wait to draw it before we cut into it. Later I brought it up to my studio to draw and it now smells of homemade bread in here.
It makes toast with attitude; a robust compliment to the honey I spread on it. Goes well with piedmont peppers, for dipping and mopping up the juices. It made crunchy croutons to sprinkle on a salad and we’re just about to use it as base for a bruschetta . . . or will we try a roast veg toastie . . .
Link: the Flour Station; ‘The Flour Station story started in 2002 in the kitchen of Jamie Oliver’s award-winning Fifteen restaurant in London . . .’