A simple mid week loaf to be dunked in soup to keep the cold at bayGiven the current cold weather snap we are eating lots of soup in our house. Nothing goes better with a delicious vegetable soup than some nice crunchy home made bread covered in a think layer of butter. The only problem is the family eat the bread so fast I can't keep up making more loaves.
Choices choices!Having made a load of bagels I was faced with the difficult decision of which type to eat; poppy seed or sesame seed? After much deliberation I chose both! The next difficult decision was the filling.......
Successful Sour Dough first bakeChad (my sour dough starter) has been fed and nutured over the first week in the Flour Power Bakery test kitchen and I'm pleased to say Chad produced a tasty loaf! Not as acidic as some sour doughs I've eaten but the crust certainly had a tang to it. Over the next few weeks in the Flour Power kitchen I'll play around with the hydration levels and prooving times to see what other variants I can get,
The birth of "Chad"This is my new sour dough starter culture which will eventually become the "leven" used in all my sour dough breads. He is named Chad after the American sour dough guru Chad Irwin (all sour dough cultures should have a name!). I'll post updates as to how Chad develops and grows over the next few days and weeks...
The best thing since sliced breadWhat is better than the smell of freshly baked bread? Well how about making your own? Far better and more tasty than shop bought sliced bread (and far more fun to make than buy!). Why not join me for a bread making class this new year. It's easy paced, fun and in no time you'll be baking bread in your own kitchen.