A peak into the "bread box" that takes the sourdough rolls and loaves to the market. Like with all things, practise makes perfect and my bread has improved in colour and flavour. I will write about this properly in time.
After two kneads and shaping, the little loaves slowly ferment in the fridge overnight - about 13 hours.
The house filled with the aroma of baking bread at 7am on a Saturday morning is a mixed blessing!
Especially when it's all sold.
Speaking of:
The Husband's nose for bargain beef doesn't let him down. Last night's Jersey rib eye. Off the braai. My plate, then his.
He claims salad as dessert.
One of the two salads. This was yesterday's jar salad for the market: coleslaw with red cabbage, carrot, sunflower seeds and a Thai dressing.
It provided a bed for lovely green beans from another market pal. Presented on a little oblong platter by my other market pal, Trish.
Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa
Photo: Selma
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