Using a sourdough starter instead of commercial yeast makes these hot cross buns much easier on your digestive system, and gives them a lovely depth of flavour.
It hasn't become that apparent on my blog yet, but I've become an avid fan of sourdough baking. I've just posted how to get your own simple sourdough starter off the ground in four days, so that now I can share some of the things I've been baking - you can find the instructions here - and there's no special equipment needed, you'll be glad to know, just (rye) flour and water!
You can, of course, 'cheat' and beg, borrow or buy a sourdough starter rather than getting your own going, but it's easy enough to do, and I think more satisfying! So, it took a little experimentation to get the spicing levels and amount of dried fruit to my tastes, and I've given you the option to include some wholemeal flour in the final dough if you want, which is more absorbent and gives you a firmer dough which is a little easier to work with, and has a little more depth to it - but they're delicious either way!
