Sourdough. The second batch

      Well here we are again advancing the sourdough bread-making skills on the second batch. This time I used 90% Strong Canadian flour and 10% Rye flour from Marriages in Colchester, the Boss buys all of her flour from them. If you are into bread-making or baking they make, or should I say mill, a truly top quality product. Highly recommended.
      Anyway back to the sourdough, these two loaves just fell out of their eight inch casseroles seconds after coming out of the oven. So there's a level of anticipation and excitement about having a slice of the bread with butter when they cool down a little.
      Well it just has to be tested and someone has to do it.
      For breakfast on Thursday it's going to be a slice of this sourdough bread lightly toasted with two rashers of smoked bacon, black pudding and an egg and all washed down with a cup of freshly ground coffee.
      I'm bloody starving just thinking about it.