Brydie and Celia have been busy downunder making Rosetta rolls and I am joining in here as I got the right press at last from Germany.
This is my first try using a white sourdough, so not the right dough, but I am on the trail now of the right one. Didn’t stop Brian eating four of these last night however. In the meantime do visit their beautiful blogs and read their Rosetta posts.
Brydie is at Cityhippyfarmgirl.com
Celia is at Figjamandlimecordial.com
U is for… Urns
When we visited the Rose Garden at Ashton Court recently we noticed that the border walls to the adjacent Italianate Garden at the back of the Mansion had been restored with these elaborate urns and sculpted heads and stopped to take some photos. If you were reading my blog last year you might remember the ha-ha and the cows, this is all in the same place. Continue reading
For those of you who are suffering from withdrawal symptoms…
I’m still baking every week, just haven’t baked anything new, sticking to the old favourites of toast bread and sourdough.
This is yesterday’s loaf of my regular sourdough with a little rye flour for flavour and colour.
250 g white starter (25 g active starter, 100 g strong white flour, 125 g water)
75 g rye flour
325 g strong white flour
200 – 220 g water
9 g salt
For full details of how to make this bread have a look at Weekly Sourdough Bread, a big tutorial style post.
Zeb Bakes 