OneGuyFromBarlick

Looks good enough to eat....

On with a focaccia today. It's rising well on it's first prove despite the earlier mixer issues (see Miscellaneous DIY projects).

Looking pretty active Kev. My sour dough was being lazy in the fridge overnight so I left it on the island this morning and by lunchtime it had risen sufficiently to turn it out of the Banneton and bake it off. It's turned out OK. I had an excess of starter yesterday and I have enough Naans and flat breads in the freezer so I made some sour dough scones as well. 10 is back to sleep in the fridge.

It was Bosom Friends coffee morning today and we have a supporter who always bakes a cake for us. She loves baking but doesn't eat cake, I mentioned that I was waiting for my sour dough loaf to rise and she said she had always wanted to give sour dough a go, so I said I would sort her out with some of my active starter. Made to go round as they say.

PanBiker wrote: ↑05 Jul 2025, 14:51 I mentioned that I was waiting for my sour dough loaf to rise and she said she had always wanted to give sour dough a go, so I said I would sort her out with some of my active starter. Made to go round as they say.

Nice one, it's good to share

10 is still alive and kicking so why not:



It's becoming a bit of an art form I reckon.

It certainly looks good enough to eat. (I do miss my home made bread but I know what's good for me!)

I am waking up my starter, nearly feeding time.

I made a soft sourdough sandwich bread variant yesterday. It varies from the standard sourdough loaf with the addition of Avacado Oil and honey to the mixture. I baked it in atin as the dough is slighlty slacker than normal. It turned out OK, I had some this morning, toasted with butter and honey on. I had to use commercially produced honey, I will try it again when I have some of our Jacks bees honey which should give it a hint of the taste of heather.

I made some energy bars yesterday for after our gym sessions.