First my apologies for the fact that it is a long time since I've posted anything. I realised it when a reader asked me if I was still making sourdough bread. The answer is yes and I am also still experimenting and sometimes things go wrong (I should have taken a picture of the last one!).
Since the weather turned colder the sponge and loaf are taking longer to ferment and rise, I think I'll go back to rising the loaf in the oven with the pilot light on. I am also experimenting with the wetness of the dough and aiming to get a good balance between an open sourdough texture and ease of handling.
I'm still happy with the Sage mixing machine but still enjoy using my hands making sourdough pizzas. If you haven't tried it yet, they taste brilliant. Also playing around with a mix of strong white flour and rye in various proportions. Rye 50/50 with white makes a nice soda bread as well.
Meantime enjoy your bread making and if you do have any questions I am still here.
All the best for 2019,