Your daily bread: Sourdough


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

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7 Responses

  1. laura says:

    Hi Caroline,Why don’t you get a coolbox or two? You can put the dough in those with some ice elements? It might be worth a try.

  2. Jane says:

    Hey Caroline – continiously fascinated by the amount of info up there – just had another peek. Great to meet you last night, see you soon. J

  3. Caroline says:

    That’s a great idea, Laura, especially as the Husband has some cool boxes around the house for his brewing activities. I’d better check that they still work as cool boxes and haven’t been modified for other purposes!Thanks for the compliment, Jane! Best of luck with your own venture.

  4. Lucy says:

    Your sourdough bread looka gorgeous – the crust looks yummmy and crunchy 🙂 Loving your blog: learning lots about Ireland!

  5. Caroline says:

    When that Sourdough works, it’s the best bread in the world! We could eat our way through the two loaves in double quick time but I always try to grab some of it for the freezer before it disappears. It’s always nice to have some kept aside for Sunday morning French Sourdough Toast!

  6. Alan Tennyson says:

    Found my way here from Twitter and what a pleasent surprise! Your blog is brilliant! I am living in Bandon at the mo so I get my fix of Artbutus bread from Ruth. Also doing Declan’s course, have the second night tonight. I have had few weeks of very sour dough now and those San Fran and German guys might be on to something. Def an aquired taste but once you aquire it other bread just does not seem bready enought. Love the blog, keep up the good work! A

  7. Caroline says:

    Lovely to hear from you, Alan, and thank you for the compliment! Are you still selling your own bread at the Bandon Farmers’ Market?I would love to be able to make it to Declan’s breadmaking course at some stage. I spent a night in his bakery while in Ballymaloe and had a ball (albeit a slightly dazed one after 24 hours awake). His Turkish baker is brilliant, really took the time to show me how to form the different breads.My sourdough starter is currently “resting” in the fridge as summertime is no good for making it around here. It’s gotten so cold in the last few days, though, that it might be time to feed and revive it for another round of baking. Mine is pretty sour now but it still can’t compete with the dense, tangy breads that I ate in Germany.

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