One of the best things about spending the winter in Antarctica is the possibilities for new experiences and to learn new skills, one of which for me is bread making. Over the last couple of weeks I’ve been making preparations to make the Polish bread again. After having done all the research, I’ve decided to try for a Rye-Wheat bread from Rye Sour Dough.
Before I can bake the bread, the sour dough needs to be made and that requires several days or weeks of feeding the mix with rye flour and water.
In the picture, a jar with a bit of sour dough is seen, just before another portion of flour and water is mixed in. This should be ready for use in the next day or two.