It’s 6 degrees outside and Kevin Bacon springs to mind! An odd thought to start the day, I know. Any plans to garden or gather plants have been shelved in favour of baking. I am experiencing separation anxiety from my lonely sourdough starter waiting for me at the back of the fridge. Time to light the fires and get ‘Celia’ into action.
Last week I made three different loaves using the basic foolproof tutorial provided by Fig Jam and Lime Cordial. My first loaf was white and gorgeous. Loaf number two was more appealing, made with half baker’s white flour and half wholemeal flour. The third started as pizza dough, but as time ran out in the evening and the dough wasn’t fully risen, it became the next day’s spelt and white sourdough loaf. The latter contained a mixture of 20% spelt flour to 80% white baker’s flour. I am keen to increase the spelt content on this one. The young visiting lads enjoyed the spelt loaf, eating all the crust, a good sign, and asking for more. This is the best compliment a bread can have. It is now two days old and while a little firm, is excellent grilled for bruschetta.
Now I am in search of some decent large packets of rye flour in Melbourne. I found a large bag of Rye flour at Bas foods, Brunswick, but it contained added salt, sugar and oil and appeared to be a bread mix. The health food shops tend to pack things in tiny quantities and charge an arm and a leg. Any hints anyone?