Upon arrival, Hazel seemed a bit worse for wear, but I was determined to see our experiment through. After a few feedings, it was clear that Hazel shared her namesake’s resilience. She was alive and kicking!
However, adapting to a bare bones London flat presented its own set of challenges. I lacked basic baking necessities like bowls and a Dutch oven. Nevertheless, with oven-rated pots with lids, borrowed bowls, and basic ingredients from the local store, I was set for my first baking attempt in London.
The result? A delicious round of sourdough. Four loaves and two batches of crackers later, Hazel and I have become quite the team. None of these have been my prettiest loaves but our mornings are now filled with fresh bread, accompanied by a selection of teas, cheeses, and jams. It’s been a delightful win for Lane and I on this trip.
Traveling with a sourdough starter might seem over the top, but as an experimenter at heart, I was eager to explore cooking in a new country. Here are my biggest challenges and wins.
CHALLENGES:
1️⃣ Oven Conversions: Adapting to the Celsius scale from Fahrenheit was a mind-bender for my US brain.
2️⃣ Altitude Adjustments: London’s altitude differs vastly from the East Tennessee hills, necessitating changes in baking times and temperature.
3️⃣ No Dutch Oven: I’ve had to innovate without my trusty Dutch oven, a key element in my usual baking process.
WINS:
1️⃣ Flour Quality: The local “strong flour” is fantastic, and Hazel seems to love it.
2️⃣ Ideal Rising Spots: London flats are surprisingly well-equipped for dough rising, thanks to wall radiators and towel warmers.
4️⃣ Cheese Galore: The variety of amazing cheeses here has taken our bread pairings to the next level.
4️⃣ Slow Mornings: This experience has allowed us to savor leisurely breakfasts, enjoying good food and conversations before the day begins.
Cheers from London and to successful (mostly) sourdough experiments! 🍞🥖🧀🍵
That trip taught me a lot about traveling with a starter, and most of what I know now is in my sourdough tips and tricks.
Same starter, a borrowed kitchen, and a different water supply.
Everything we’ve written about sourdough, from starter care to discard recipes, lives on one page: Sourdough at Our House.
Written by
Lane and Jules Morris
Authors and University of Tennessee faculty writing from our farm in East Tennessee about gardening, the farm kitchen, faith and designing a flourishing life at any age. More about us
