Just taking 5 minutes to update – I have first batch of loaves in the oven and others rising nicely on the side. So far a stress free bake day, not that making bread is ever stressful, many strenuous and thoughtful moments are had. My thoughts turn to what to do today- I am in two minds about travelling to a wildlife park today with my son – he’s not in the best of moods and I’m not sure we’ll make it there earlier enough to justify the entrance fee. I am also keeping a close eye on the weather, it’s not supposed to be a good day. Plus Karl has a friend over lunch and I’ve not seen him for a couple of years, so it would be nice to catch up with him also, over some bacon sarnies, prepared with my massive 2kg sourdough loaf I made yesterday. More baking tomorrow, as I am making 6 foccacia breads for a friend’s daughters christening. Well best get prepared for my little deliveries and I can hear my son wanting me to play trains with him. The fun goes on in this household!
Aren’t the evenings drawing in!! I am off to bed in a bit and it won’t be too soon. I have had a very busy week with my proper job and lots to do over the bank holiday, including baking lots more lovely bread. I have a liquid levain brewing in the kitchen (for my own sourdough, experimental only at this stage) and I’d like voice a quick reminder to place your orders with me for this Saturday, by 9pm tomorrow. email me at email@example.com or drop me a text.
To all my followers (are there any yet???) I wish you a very good evening, and an even better weekend!
I cannot tell you how excited I am about tucking into my very own sour-dough loaf, (as we speak!) which has been maturing overnight.
I realise that this is not my usual bake-and-deliver fresh loaf (btw I have 3 bulks of dough on primary rise at the moment for today’orders) but I think this could be the beginnings of the rise of sour dough in Luton – I ask myself are we ready for that yet?
It all started a year ago, when I created my rye starter – basically this is a natural leaven made from just flour and water – an alternative to fresh or dried yeast you get from the shops. I have been feeding it sporadically and have made a few loaves on the way, but not to this morning’s standard. The trick with sourdough is time; I conceived this loaf (and another, destined for my mum’s kitchen table) on Wednesday. They were baked yesterday and ready for eating this morning. I am truly spoilt and I hope to spoil others in the future!
Morning to all my new found fresh bread lovers! I am having a relaxing pre-bake day today, making my lovely home-grown sourdough loaves; not yet perfected (hopefully today), so not yet for sale, but maybe in the future. I am psyched up for a bumper order for tomorrow, so please check out my loaves menu on this page and place your order by 9pm this evening, either Email me at firstname.lastname@example.org or text me on 07989 134598. Delivery to Rowington, Tameton and Rylands, else collection only. (pre-arranged).