Good morning! We had toasted English Muffin Bread, made from a recipe in an ancient cookery book I bought in San Francisco when we lived there, reduced-sugar strawberry jam, and some Dutch Edam cheese. And lots of coffee. :)
Sundays are a good morning for a serious breakfast, though I think we are going to skip lunch today…. I do love cheese for breakfast, very Scandinavian :)
Hello Lapin d’Or ! Bagels! Is that for short and tweet this week? Sounds fabulous, I am not brilliant at bagels, though I have made them a couple of times. Look forward to hearing more about them later :)
I am at least a week behind, I think I’m going to make meringues this pm and a fruit cake, we have lots of dried fruit from Christmas.
Delicious………but 5 waffles and two people! How did that work out, or did Zeb have one?
My breakfast was a banana and a cup of black coffee (my usual breakfast) while prepping for a baking session. I usually read over breakfast – being active that early in the morning is not me at all!
Hee hee – the mixture made 4 and a half of these rounds altogether, each circle is about eight inches across and there was plenty for a small poodle and his sister to be indulged too ;) We weren’t very early, guess you could call it brunch. Hence no lunch today…. have a lovely baking session Suelle :)
Thin toasted white sourdough bread topped with a fried egg. The bread itself was a bit of a disaster that I “rushed” yesterday because we had no bread in the house (should have done pancakes!) – learned my lesson there – a rushed sourdough equals a housebrick. That said, it tasted just fine toasted.
Wet and miserable up north today, but I have a cheese, chilli and coriander leaf sourdough proving in the kitchen and it is looking good! “Leave to double in size for 3-6 hours ” says the recipe… I confess i don’t really understand what double in size looks like… :)
Morning Ray! This is a ‘hot” topic right now. See the Weekend Bakers recent post on this subject, and I agree with them wholeheartedly on this one,don’t wait for double in size, look more for rise by a half, curved edges to sides if proving in a banetton, if free form, then prod a gentle finger into dough, if it springs back, leave it a bit longer, if not bake quickly. Feel for the chi running under the surface of the dough, it should feel puffy and lively, better to bake a little underproved than over :)
I have taken a before and after shot – I left it 2 1/2 hours and it felt good as I placed it on the hot baking tray and there is a good oven spring. Oh and it smells divine…!
Breakfast will be- (it is still early, here- whoops- 9 AM- not as early as I thought!)
rye toast and Greek yogurt with Australian honey and lemon-ginger tea.
I made bread wraps again yesterday- today I’m making some white toasting bread for the coming week.
Bread and yoghurt and honey sounds like summer in Greece to me – and the tea sounds delightful too. I haven’t managed to bake any bread today, what is going to become of us ?
They look lovely! Boring breakfast here – needed to be out fairly early. Apple then a rhubarb yogurt. Longley Farm yogurt though – proper taste, not sweet and runny like many. Don’t think you get Longley Farm in the south do you? I could never find them when I was at uni.
You’re right I don’t know Longley Farm. It’s funny how milk and milk products differ so much from area to area in our little country, but they do. This is mostly Yeo Valley and Rachels Dairy country round here. Yeo being the most local to me. But I do make my own yoghurt so tend to get it just how we like it. I made a slightly sweetened vanilla pod yoghurt one the other day, because Lynne had told me that it would still set off even with sugar and vanilla in it and she was spot on :)
I would love waffles for breakfast this morning, please. We have a very ancient waffle iron – cast aluminium – must drag it out again. Thanks for the inspiration! :)
I used to have one that went on the hob made of cast soemthing or other and I gave it to a friend. I got this one about ten years ago and because it is tucked away in a cupboard I forget all about it. This mixture came out very thick today, I think my eggs were a bit small, but it still made crispy waffles with all those nice little holes to hold the syrup in :)
your waffles look so pretty..confession..i’ve never eaten one..my mother used to make them for my children when they were little and i know they like them so if i was a good mother i’d get onto it..
on saturday i thought i’d get clever and make scones with poppy seeds on top to have with some lovely smoked i’d bought the day before..i really wanted bagels but the bagel experts live in another suburb several kms from me..anyway i especially went out and bought sour cream, dill and cornichons for my ‘bagel’..the excitement was building and all was looking good until i tried my creation and found it to be a huge disappointment..it just didn’t work at all..the scones were too big and fluffy..i should have gone for a denser smaller scone..but they were good with a bit of butter and jam the next day..so..that’s what i had for sunday breakfast..:)
It’s just another pancake with an interesting texture and a pretty shape. We don’t really have a pancake for breakfast culture here in the UK like they do in other parts of the world, so it’s a bit of fun once every couple of years to get the waffle pan out. I was looking at the leaflet in the box and it suggested, nut waffles and mashed potato waffles and chocolate waffes, and part of me wanted to make them all and the sane part said, just make the basic ones. Your scone experiment sounds interesting. I think Celia is a bagel expert, I am not that brilliant at them, they always seem like a lot of work, vats of boiling water and numerous trays and plates of seeds. But a rejected bagel scone sounds like an excellent breakfast the following day :)
Your waffles look so tempting. However I’m on a rye sourdough mission; I’m using Dan Lepard’s rye sourdough starter recipe from baking with passion.
125g strong white flour
125g rye flour
150ml low fat yoghurt
150ml apple juice.
I’m at day 9 now and can use the starter; do I need to refresh each day or can I leave in the fridge for a few days without feeding?
When I need to refresh is it always the above formula?
You should be able to feed it simply with fresh flour and water in order to store it from one bake to the next. For a rye starter I would feed it as follows:
1 spoonful of active starter (25g) to 60-70 g of new rye flour and 50 g of water if I wanted to keep it without feeding for a few days. A bit more flour than water will give the culture more food to eat. If you leave the starter without refreshing it you will notice the bubbles disappear and a layer of clear, darkish liquid (hooch) often appears on the top. This doesn’t mean the starter has died, simply take a little of it, put in a clean jar and feed again and it should come back to activity over a couple of feeds.
I wrote a post called Weekly Sourdough which you might find useful which talks about keeping the sourdough in the fridge, quantities, how to feed and so on and refreshing it twice over a 24 hour period before you bake with it, if, like many people, you only want to bake once a week. Each teaspoon of starter contains masses and masses of wild yeasts and lactobacteria and is capable of refreshing a surprisingly large quantity of new flour and water. Once your starter is active you don’t need to keep so much sitting around as you will only end up throwing most of it out.
How often you bake and how much bread you are making in any one session will dictate how you need to care for your starter. Hope this helps.
I’ll look at your Weekly Sourdough post; thank you so much.
The starter is very active at present and smells like apple cider, I was concerned about the quantity I ‘m giving to the compost worms each day……….they’re obviously very happy on their new diet;it’s all gone by the next day.
Zeb Bakes 
Good morning! We had toasted English Muffin Bread, made from a recipe in an ancient cookery book I bought in San Francisco when we lived there, reduced-sugar strawberry jam, and some Dutch Edam cheese. And lots of coffee. :)
Sundays are a good morning for a serious breakfast, though I think we are going to skip lunch today…. I do love cheese for breakfast, very Scandinavian :)
Those waffles look perfect, great for a cool damp Sunday morning. I’m making bagels for a Sunday brunch.
Hello Lapin d’Or ! Bagels! Is that for short and tweet this week? Sounds fabulous, I am not brilliant at bagels, though I have made them a couple of times. Look forward to hearing more about them later :)
I am at least a week behind, I think I’m going to make meringues this pm and a fruit cake, we have lots of dried fruit from Christmas.
Delicious………but 5 waffles and two people! How did that work out, or did Zeb have one?
My breakfast was a banana and a cup of black coffee (my usual breakfast) while prepping for a baking session. I usually read over breakfast – being active that early in the morning is not me at all!
Hee hee – the mixture made 4 and a half of these rounds altogether, each circle is about eight inches across and there was plenty for a small poodle and his sister to be indulged too ;) We weren’t very early, guess you could call it brunch. Hence no lunch today…. have a lovely baking session Suelle :)
Thin toasted white sourdough bread topped with a fried egg. The bread itself was a bit of a disaster that I “rushed” yesterday because we had no bread in the house (should have done pancakes!) – learned my lesson there – a rushed sourdough equals a housebrick. That said, it tasted just fine toasted.
Wet and miserable up north today, but I have a cheese, chilli and coriander leaf sourdough proving in the kitchen and it is looking good! “Leave to double in size for 3-6 hours ” says the recipe… I confess i don’t really understand what double in size looks like… :)
Morning Ray! This is a ‘hot” topic right now. See the Weekend Bakers recent post on this subject, and I agree with them wholeheartedly on this one,don’t wait for double in size, look more for rise by a half, curved edges to sides if proving in a banetton, if free form, then prod a gentle finger into dough, if it springs back, leave it a bit longer, if not bake quickly. Feel for the chi running under the surface of the dough, it should feel puffy and lively, better to bake a little underproved than over :)
Thanks for this!
I have taken a before and after shot – I left it 2 1/2 hours and it felt good as I placed it on the hot baking tray and there is a good oven spring. Oh and it smells divine…!
I will check out the Weekend Bakers post… :)
I love Sundays!
Breakfast will be- (it is still early, here- whoops- 9 AM- not as early as I thought!)
rye toast and Greek yogurt with Australian honey and lemon-ginger tea.
I made bread wraps again yesterday- today I’m making some white toasting bread for the coming week.
Bread and yoghurt and honey sounds like summer in Greece to me – and the tea sounds delightful too. I haven’t managed to bake any bread today, what is going to become of us ?
Brown Soda bread which I made yesterday, topped with Stilton cheese, followed by a slice of Chocolate Hazelnut Cake which I also made yesterday.
Another cheese for breakfast fan and cake too. Excellent choices :)
They look lovely! Boring breakfast here – needed to be out fairly early. Apple then a rhubarb yogurt. Longley Farm yogurt though – proper taste, not sweet and runny like many. Don’t think you get Longley Farm in the south do you? I could never find them when I was at uni.
You’re right I don’t know Longley Farm. It’s funny how milk and milk products differ so much from area to area in our little country, but they do. This is mostly Yeo Valley and Rachels Dairy country round here. Yeo being the most local to me. But I do make my own yoghurt so tend to get it just how we like it. I made a slightly sweetened vanilla pod yoghurt one the other day, because Lynne had told me that it would still set off even with sugar and vanilla in it and she was spot on :)
I would love waffles for breakfast this morning, please. We have a very ancient waffle iron – cast aluminium – must drag it out again. Thanks for the inspiration! :)
I used to have one that went on the hob made of cast soemthing or other and I gave it to a friend. I got this one about ten years ago and because it is tucked away in a cupboard I forget all about it. This mixture came out very thick today, I think my eggs were a bit small, but it still made crispy waffles with all those nice little holes to hold the syrup in :)
your waffles look so pretty..confession..i’ve never eaten one..my mother used to make them for my children when they were little and i know they like them so if i was a good mother i’d get onto it..
on saturday i thought i’d get clever and make scones with poppy seeds on top to have with some lovely smoked i’d bought the day before..i really wanted bagels but the bagel experts live in another suburb several kms from me..anyway i especially went out and bought sour cream, dill and cornichons for my ‘bagel’..the excitement was building and all was looking good until i tried my creation and found it to be a huge disappointment..it just didn’t work at all..the scones were too big and fluffy..i should have gone for a denser smaller scone..but they were good with a bit of butter and jam the next day..so..that’s what i had for sunday breakfast..:)
It’s just another pancake with an interesting texture and a pretty shape. We don’t really have a pancake for breakfast culture here in the UK like they do in other parts of the world, so it’s a bit of fun once every couple of years to get the waffle pan out. I was looking at the leaflet in the box and it suggested, nut waffles and mashed potato waffles and chocolate waffes, and part of me wanted to make them all and the sane part said, just make the basic ones. Your scone experiment sounds interesting. I think Celia is a bagel expert, I am not that brilliant at them, they always seem like a lot of work, vats of boiling water and numerous trays and plates of seeds. But a rejected bagel scone sounds like an excellent breakfast the following day :)
Your waffles look so tempting. However I’m on a rye sourdough mission; I’m using Dan Lepard’s rye sourdough starter recipe from baking with passion.
125g strong white flour
125g rye flour
150ml low fat yoghurt
150ml apple juice.
I’m at day 9 now and can use the starter; do I need to refresh each day or can I leave in the fridge for a few days without feeding?
When I need to refresh is it always the above formula?
Any helpful advice would be appreciated.
Hello WW! Baker on a mission indeed :)
You should be able to feed it simply with fresh flour and water in order to store it from one bake to the next. For a rye starter I would feed it as follows:
1 spoonful of active starter (25g) to 60-70 g of new rye flour and 50 g of water if I wanted to keep it without feeding for a few days. A bit more flour than water will give the culture more food to eat. If you leave the starter without refreshing it you will notice the bubbles disappear and a layer of clear, darkish liquid (hooch) often appears on the top. This doesn’t mean the starter has died, simply take a little of it, put in a clean jar and feed again and it should come back to activity over a couple of feeds.
I wrote a post called Weekly Sourdough which you might find useful which talks about keeping the sourdough in the fridge, quantities, how to feed and so on and refreshing it twice over a 24 hour period before you bake with it, if, like many people, you only want to bake once a week. Each teaspoon of starter contains masses and masses of wild yeasts and lactobacteria and is capable of refreshing a surprisingly large quantity of new flour and water. Once your starter is active you don’t need to keep so much sitting around as you will only end up throwing most of it out.
How often you bake and how much bread you are making in any one session will dictate how you need to care for your starter. Hope this helps.
Hello Joanna,
I’ll look at your Weekly Sourdough post; thank you so much.
The starter is very active at present and smells like apple cider, I was concerned about the quantity I ‘m giving to the compost worms each day……….they’re obviously very happy on their new diet;it’s all gone by the next day.
Many thanks,
Elaine.