Refinement

Now that I'm committed to baking as opposed to any other job, I don't get much time to try many new recipes. I have a folder of interesting ideas that I want to try but little time. There is also a limit to how much bread I can eat or put in the freezer.

Anyway yesterday I tried a new way of making my Wholemeal Sourdough, adjusting the ratio of water to flour slightly to make it easier to handle. It still takes the best part of 10 hours to make but I think the taste is better, and it does rise nicely in the oven.

In other news, the week has started with the usual Oats Cafe order, for delivery later this morning.

I've got my Rye starter revved up for the weeks production and will get the others out of hibernation later.