How to make Strawberry Yeast.
Two weeks ago I posted about my strawberry yeast bread, which I made by using the straight method. Last weekend, I made a lovely crusty loaf with my strawberry yeast again but by using a different method.
This time, I made a starter from strawberry yeast liquid, which obviously took more time to prepare, but watching my starter grow is one of the things I love about bread making (of course, eating is the best!). I honesty believe ‘patience’ is the key to a good baker. 😉 Anyway, to bake this loaf, it took me about one week from start to finish.
I baked the loaf in a cast iron pot in order to get a crusty outside. It worked pretty well. The out side was nice and crusty but inside was still soft and springy thanks to the milk I added to the dough.
I baked the bread in the morning, went off to work, came back after a whole day in the kitchen, went straight to my loaf, and quite literally destroyed the whole thing. I was that hungry and the loaf was that nice…