Variations

I have repeated my previous recipe a couple of times but with some variations. The first was to bake it at 200C for 40 minutes with the last 10 of those out of the tin. This was very similar to the previous except the crust was not as brown.

The other was to omit the sour cream and to increase the water to 465g. This rose a bit more in the fridge overnight and then again during the day. However, the rise in the tin, while OK, was not nearly as spectacular as with the sour cream. It seems as if the sour cream is not doing so much in the fridge and then putting in lots of effort in the tin. This was also baked at 200C. You can't tell from the photo but I am concerned that this may have a flying crust.