I am getting better at shaping my bread. It's just over a year since I started selling my rolls at the market. I've got them waxed. With all Ursula's foibles. Working with natural yeast (mother) is a far from exact science and that is on my list for a "proper" post. So if you're bored with my bread posts, be warned. I won't be offended if you just move on.
Since I haven't eaten commercial bread for as long...well, that's another discussion... It is what precipitated the loaves. And learning how to get a good rise and shape.
Practise makes perfect.
No lava overflow from their beds, this time!
Besides that, the feedback from customers is fan-bloody-tastic. I shall continue to practise and bake bread before I am alive on a Saturday morning.
Yesterday was misty as hell when we left at 8. It had all but dissipated by 9.
By 11, and at the end of a bumper market, the sky was clear.
I have two days of stock replenishment to do. What else are Sundays and public holidays for?
Oh, and I am not just talking about bread...
Until next , be well
Fiona
The Sandbag House
McGregor, South Africa
Photo: Selma
Post Script
- In search of English writing, research and editing services?
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- If this post might seem familiar, it's because I'm doing two things:
- re-vamping old recipes. As I do this, I plan to add them in a file format that you can download and print. If you download recipes, buy me a coffee. Or better yet, a glass of wine....?
- and "re-capturing" nearly two years' worth of posts.
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