Strawberry yeast bread - 3

It's already September but we are still enjoying the summer heat here in England, which is great for being out and about, but not so great for my sourdough starters...

While it's hard to maintain sourdough starters on hot days, there is an advantage that we can take in this heat. Instead of making and keeping a fully matured starter, I often do the straight method by using a liquid starter.

Because of the hot weather, the liquid yeast gets very active and ready in much shorter time, and the dough rises much more easily.

My strawberry starter took 3 days, and banana starter was ready in only 2 day! By using this method not only will nice crusty sourdough bread be ready in 3 to 4 days but also you have less job in maintaining the starter (therefor less likely to fail...).

You can use any fresh or dried fruits (make sure they aren't coated with oil) or vegetables, but the ones with high sugar are easier to get started. Strawberries are perfect as they are cheap in summer and have a really nice flavour to it. Bananas are good all year around too.

All you've got to do is to follow the steps of Strawberry yeast starter until step two, then use that liquid to make your dough.

I made strawberry one again... this time with the strawberries that I used to make the liquid starter. Look at this beautiful crust! :D

Good bread and cheese is my ultimate sandwich combo...

More about strawberry yeast bread? Have a look at:
Strawberry yeast bread - 1
Strawberry yeast bread - 2