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.'
3 comments:
Orinda isn't too far away. Maybe someday I could come over and get a pinch of your starter.
We used to have a really good one we caught "wild" in our Santa Rosa house. However, we neglected it and it died.
Your bread and roses look wonderful.
There is a beautiful quilt in the two photos of the rose, the cloth and the bread.
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