If I’m at home on Fridays, I usually make bread dough as soon as I wake up to give it plenty of time to prove. And, I sometimes forget ingredients, being as I’d only just woken up. So, yesterday morning, up bright and early, I add the flours (white and wholemeal bread flours to 3:2 ratio), I add my sourdough starter, I add the water and the salt (I sometimes forget the salt first thing in the morning) and knead the dough in the mixer. A little while later, I’ve shaped it and left it to rise then remembered that I wanted to make a quicker, yeast aided loaf only I’d totally forgotten to add a bit of yeast… Idiot. This loaf was going to take some time… It wasn’t actually ready until around 7pm last night but at least I’ve learnt that I can make sourdough without making the sponge the night before first. Granted, it expanded more in width rather than height but it looks good and the crumb looks and feels excellent too. Haven’t cut into it yet, will soon have some for breakfast with cold butter straight from the fridge and my homemade jams.