Same old stuff here. Waiting for the big frost to hit. Almost done with the little shed to store all my plants in. It is getting painted this week. Then insulated and then the plants can go in and stay toasty warm until spring arrives. The little shed also serves as the pump house for the well.
So it has another purpose, but my husband added two big windows so I could put all the plants inside during the winter months. It will be really nice. I always put plants in the house, but the house is not to big and the plants take up a lot of room.
The next thing I am doing is painting the outside of the house. Same color, but just a new coat of paint.
Of course there is always the bread baking adventures. I probably haven't shared them much lately. Here are the last three bakes.
This was this mornings.
Saturdays
Last Saturday
I try to bake every week and you can see that mostly the bread looks about the same. I am thinking that is a good thing.
I have found, if you let it do the final rise before putting in fridge inside the plastic bag, it is much nicer.
Todays bread I did not do that. I left it sitting out to rise and then put in the bag to refrigerate.
So note to self...remember bag.(-:
Although you probably can't tell much difference, the bag actually adds a ton of moisture to the dough and causes a lot more action.
This sour dough adventure has been a blast. Some ups and downs.
O.K. a lot of downs to start with, but now I think I have it mastered.
Maybe time to move on to a different recipe. There are so many to try. So many great artisan breads out there.
You may remember that this bread is just flour/water/salt and of course the starter which is just flour and water. No commercial yeast is ever used.
That is what makes it so much fun.
Will it rise or not?
That can be the big question as you start learning this whole process.
I would say though, if making every week, you learn slower then if you made it everyday.
Since it is so time consuming I chose to only do it once a week.
Then bake the following morning.
There are no short cuts in this bread process.
Unlike yeast dough you have to really be patient. I really don't have a lot of patience so that makes it harder for me. (-:
The best part though is the first bite.
Which sometimes happens before the bread is cooled.
When I was in high school I worked for several years at a local French bakery.
Hot bread out of the oven was always everyone's favorite.
Customers always asked how we worked there and didn't gain a ton of weight.
The answer was we were kids and most of us were in sports.
Fast forward to now. You get the picture!
So yeah, baking everyday would be a huge mistake.
That is also why I give one loaf away and keep one for the family.
Giving a loaf away is never a problem. Most people like fresh baked sour dough.
Well that is all for now.
Hope your week starts out well.