Monday, August 9, 2010

Mushroom focaccia -- naturally leaven

Most focaccia uses a pre-ferment, not sourdough starter. Since I'm all into using wild yeast to bake, I'm happy to try out this focaccia recipe using sourdough starter. The source is from Daniel Leader's book, Local Bread. In his recipe, he uses semolina starter. I don't bother starting a second starter, so I used my regular starter in this recipe.

As it turned out, the focaccia has fantastic flavour. I can't stop eating them!

See photo:

before baking

after baking