As I have nearly finished making the honey batch I am starting to finally have some time for experiments and casual cooking in the kitchen.

Last week I bought some farm milk which I couldn’t finish before it went sour. Instead of throwing it away I mixed it with some yeast and flour to get a nice sourdough bread. This is one of the many experiments that I will be making this winter.

I took about 300 ml of sour milk. It should warm so that yeast can do its job faster, i.e. consume sugar and produce carbon dioxide as a byproduct. As a result the dough rises.

Having mixed milk with yeast, add a tablespoon of honey, a pinch of salt, and rye flour. Mix it with your bare hands until the dough doesn’t stick anymore. I had some dried apricots which were left from the honey experiments. They went inside too. Let the dough rest for about 30-40 minutes. You should see it rising which means that yeast are doing their job.

When adding honey to your recipes you need to slightly reduce the cooking temperature. It’s hard to say how much because everyone has different ovens. I cooked it for 10 minutes at 220C and 30 more minutes at 190C.

Sour dough bread