Now the sourdough saga continues. This morning the starter had developed into a nice bubbly sponge so I decided to use the lot and make three loaves. One is a fruit loaf with mixed spice, a little malted grain flour and a fruit soak. The next is just plain white bread flour, and the third is mainly white strong flour with a third wholemeal spelt and half a cup of soft grain mix.
|Fruit loaf, white and light wholemeal dough almost doubled in size.|
This morning, I had a lovely visit to the monthly Farmers Market which is all produce. Came home with lots of vegetables, olive oil from French Island the other side of Mornington Peninsula, and fruit, much of it grown locally. Oranges come from Mildura but the brambleberries (for home made icecream), apples and pears are local. There are local meats, baker's delights, and sea food.
The star of the show was Brownie, a black cow who was milked at the market for on-the-spot butter and buttermilk. I brought home a small pat of butter and the butter milk will become pancakes tonight. Some of the kids couldn't believe their eyes, whilst others were laid back and knowledgable. And for Pete's sake, I didn't take my camera. It was still in my bag from yesterday's journey.
LATER THIS AFTERNOON: after the baking is all over and cooling, it LOOKS good but how will it meet the taste test? I've got so much bread in the house now! The big clean-up is done - strangely, there were little globs of cement on the kitchen floor.
|Three loaves, two tins and a pizza stone.|