Wednesday, March 10, 2010
Bread and Roses
I'm pretty excited about my latest baking efforts. I've been using a combination of recipes and refining my techniques. This is the latest sourdough loaf using a wild starter that Linda grew last autumn. I've noticed that it has continued to change (less sticky) and get stronger. Lately it has been doubling in about 2-1/2 hours. I still haven't tried baking a "pure" wild yeast loaf but I will one of these days.
Oh, and if you don't prune your roses in January like you should, you could have roses in March. Amazing! This is a lovely, fragrant old garden rose, 'Barbara Worl.'