Yes I used to use a bread machine but I found the shape annoying :-) So stopped for ages and then found the love of making it from scratch - it does take a lot more time though so I guess its about how much time you have as well!
Oh that sounds like a wonderful place to stay, I will have to look it up. I'm all for creating your own rituals and traditions. My Christmas was very different to usual, the first without my Dad, and although it was nice to see the people I was with, it felt like I'd missed out on Christmas, I needed more rituals and traditions, even if alternative ones, something special. So, now I can think about new ones.
Can imagine that was scary when Skye had her adventure but how wonderful that you live in a place where she can do the school run and be returned home safe.
I’m so sorry about your dad. It’s a hard time these “firsts” and sometimes I think it feels hollow but some moments extra lovely to be with family at Christmas. The picture with my boys - there was a rainbow above us when it was taken and I always imagine that’s my mums way of being a part of my life now. Sending you lots of love anyway x
Oh that's lovely, rainbows are always special. Yes, firsts are hard, but the feelings and love from them are important, shows how much we love them and they person we are without them. Sending you love too. X
"You can go to bed at 9 pm on New Year's with a hot chocolate if you like."
That makes at least two of us, Margaret.
The list of ingredients in industrial bread is indeed scary, most of it being for the benefit of the production process, not the consumer.
"Time is the most important ingredient in good bread but it’s never listed on labels." - Vadim Mugerman
Whether using baker's yeast or a sourdough starter (natural levain), I would encourage you to explore the benefits of long fermentation. Not only does it make bread easier to digest and more nutritious, it enhances flavour.
It is very easy (and satisfying) to make your own starter using just flour and water. Perhaps something to try.
If you need a reference the Slow Dough book edited by Chris Young of the Real Bread Campaign has a lot of useful information sourced from many bakers. Along with sourdoughs it also has formulas for slow fermentation breads made with small amounts of baker’s yeast.
Sounds like a fascinating place to stay.
I also can’t eat shop bought bread as it doesn’t agree with me..I make my own but I am assisted by a bread machine!
Yes I used to use a bread machine but I found the shape annoying :-) So stopped for ages and then found the love of making it from scratch - it does take a lot more time though so I guess its about how much time you have as well!
Oh that sounds like a wonderful place to stay, I will have to look it up. I'm all for creating your own rituals and traditions. My Christmas was very different to usual, the first without my Dad, and although it was nice to see the people I was with, it felt like I'd missed out on Christmas, I needed more rituals and traditions, even if alternative ones, something special. So, now I can think about new ones.
Can imagine that was scary when Skye had her adventure but how wonderful that you live in a place where she can do the school run and be returned home safe.
Wishing you whatever New year you want.
I’m so sorry about your dad. It’s a hard time these “firsts” and sometimes I think it feels hollow but some moments extra lovely to be with family at Christmas. The picture with my boys - there was a rainbow above us when it was taken and I always imagine that’s my mums way of being a part of my life now. Sending you lots of love anyway x
Oh that's lovely, rainbows are always special. Yes, firsts are hard, but the feelings and love from them are important, shows how much we love them and they person we are without them. Sending you love too. X
"You can go to bed at 9 pm on New Year's with a hot chocolate if you like."
That makes at least two of us, Margaret.
The list of ingredients in industrial bread is indeed scary, most of it being for the benefit of the production process, not the consumer.
"Time is the most important ingredient in good bread but it’s never listed on labels." - Vadim Mugerman
Whether using baker's yeast or a sourdough starter (natural levain), I would encourage you to explore the benefits of long fermentation. Not only does it make bread easier to digest and more nutritious, it enhances flavour.
I have got some starter being sent out! My next step in bread making is sour dough. Glad you mentioned it!
It is very easy (and satisfying) to make your own starter using just flour and water. Perhaps something to try.
If you need a reference the Slow Dough book edited by Chris Young of the Real Bread Campaign has a lot of useful information sourced from many bakers. Along with sourdoughs it also has formulas for slow fermentation breads made with small amounts of baker’s yeast.
Thanks Gary. It’s one of those things that feels daunting - but I’m sure will be easy with practice!
Whatever the early results, it is almost always edible!