On farm classes
We're incredibly lucky with such a mild climate that we can keep growing things alive and harvesting around here throughout winter and without cold frames or greenhouses. (Although a greenhouse is on my 'Adam to do' list which he just found about about last week. "What to do list?" he […]
I've had a mixed relationship with sourdough. It started well, with a from-scratch starter and passable loaves. For a while it completely replaced yeasted bread around here. Then I moved to the farm and neglected my starter and it all went pear shaped. The chooks ate a lot of […]
Day 18 and if I ever pretend I got to Day 19 on my own ingenuity, feel free to snort. Our friends Mark and Amy are responsible for us not chucking it in today. Friends that grow stuff. Who sent us home with enormous, crisp, juicy watermelons and delicious […]
*Grin* Hope you all have a lovely weekend. xxx
I'm not going to pretend I'm some legend baker of perfect sourdough, let's get that straight. I'm new to sourdough. Ordinary bread: yes, I think the sheer numbers of loaves I've started, risen, punched, risen, baked, (eaten), I get to claim that I know something about that. But sourdough is […]
Although it's kinda magic, there is no holy mystery to making sourdough, and seriously, anyone can do it. It's just flour and water. And if you're someone who will get a buzz from having wild yeast fermenting on your benchtop, then I seriously recommend it. I initially followed Arabella Forge's […]
Can I tell you how much sourdough we've eaten this weekend? Probably too much. Also: tending to a slightly miserable babe tonight (sick again? first tooth?) so will post full sourdough story tomorrow, with apologies for the wait. Hold on for the awesomeness of sourdough. Flour, water, a little salt. […]
Five days ago I started a sourdough starter, first time. I followed Arabella Forge's recipe from her book Frugavore, and used organic rye flour. I fed it regularly, made sure it was a comfortable temperature and checked up on it frequently. On day five though, Arabella claimed I should […]
Oh, Easter. You can keep your chocolate eggs, your bunnies and your bilbies, all I need is a hot cross bun. Ideally warmed (not toasted), with a lick of proper butter. For someone who makes a lot of bread, and buns, and any number of bakery items I […]
I had a good flatbread recipe, briefly. My sister Naomi emailed it, I made it, it rocked, lost the recipe. Goneski. While procrastinating asking for the recipe again, I started making this one. It's a cobbled together recipe from about three sources, I think it's close to Naomi's 'cept […]