Lately I haven’t felt much like blogging and I haven’t managed to keep up very well with you all working away and writing your lovely stories and sharing your photographs. I am feeling tired and old and quite sad a lot of the time. The drought of winter made way for the rains of April and we are quite sodden in parts of the country now. I am optimistic that May will be gorgeous though !
Mood swings, ageing, ill health are all part of the natural cycle of things for many people, well being tired and old certainly is, so I am not looking for sympathy particularly but just offer you this by way of explanation for my less frequent blogposts.
I have baked a few loaves which I can share with you here, as like the rain the bread baking always seems to happen at some point in time. These are a couple of loaves of our faithful friend the Vermont Sourdough with Extra Grain and a white sourdough rolled up with wild garlic and basil pesto, the latter is not the most successful bread I have ever made but we ate it anyway. The pesto is a combination of olive oil, pine nuts and handfuls of basil and wild garlic leaves and pecorino cheese and seasoning.
I had some lovely friends here at the weekend who I worked on sourdough with. They are outstanding cooks in their own right and spoiled us by cooking for us here at home .
I shared a few tips on shaping and stuff like that; as you can see from their breads above they are pretty amazing at super fast learning. We made a white levain which got turned into a ciabatta bread as it wouldn’t hold its form (aka ‘devil’ bread) a 40/60 rye bread which came out quite well and they pulled off a beautiful first time Couronne Bordelaise just to top it all off.
We also rescued the aebleskiver pan from the garage and whistled up a batch of these sourdough round pancakes leavened with baking powder for breakfast, another one of those cooking activities that looks much harder than it is in reality. The recipe I used for these is from Teresa of Northwest Sourdough, links etc in this post. I just use less honey in the mixture and then have no qualms about filling them with wild cherry jam or partnering them with dry cured bacon from Gales the butcher and a dribble of maple syrup in the transatlantic style.
Somewhat gratuitously I took a pic of this poached egg on a slice of sour cream toast (still our favourite white bread recipe from Dan Lepard) the other day and couldn’t remember why when I came across it just now and then I remembered – it was my attempt at doing Misk’s perfect poached egg. Her method can be found over on Misk Cooks along with many other handy tips on how to cook the Misk way.
Stay well and keep busy everyone ! See you soon!