School Holidays!

[Christopher Schroeter]

Asked the kids what they wanted for breakfast this morning.

 

Bread and butter please.

 

That's a pretty good feeling.

[Mark Bolam]

Well I asked wife to pick me some up on her way home and she brought this

But it was a bit too thick. Had to add a little water just so it broke up and sloshed about. But anything works. Last time I tried it as a boy I just took the top off all the bottles of milk. Had to wait until a Friday so there was enough on the doorstep! Me mam went mental haha.

 

[Christopher Schroeter]

Bread and butter for the bairns but this is for me! First attempt at this too.

 

[sloth]

Ooh, what is it? I do kit beers, and the occasional wine kit too. Got a porter and American hopped ipa in barrels at the moment. Would love to have a go at all grain brewing, or wine from gathered fruits, but the all grain set up is expensive and I haven't wanted bad enough to look into fruit wines!

[breffni]

It's great isn't it. Knocked up a sourdough foccaccia this morning, throw some toppings on when I get back this afternoon and into the oven it'll go

I find my timings i only get to make sourdough at weekends. What way do you do it?

 

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[Christopher Schroeter]

Ooh, what is it? I do kit beers, and the occasional wine kit too. Got a porter and American hopped ipa in barrels at the moment. Would love to have a go at all grain brewing, or wine from gathered fruits, but the all grain set up is expensive and I haven't wanted bad enough to look into fruit wines!

It's just a red wine kit from Wilkos. Something to get me started.

My mate makes loads out of fruit. His Strawberry wine takes like pop but has a dangerous 14% kick!

[sloth]

It's just a red wine kit from Wilkos. Something to get me started.

My mate makes loads out of fruit. His Strawberry wine takes like pop but has a dangerous 14% kick!

It's an addictive, and tasty, hobby

[sloth]

I find my timings i only get to make sourdough at weekends. What way do you do it?

 

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Depends what mood I'm in, and being self employed /working from home helps too. The last week has seen my sourdough go from a 10 first rise to just 6, which is a bit of a pain - so I mix it up while I stick my morning coffee on and give it a few stretch and folds between getting ready to go out, and chuck it in the fridge. Take it out, shape and leave 2-3 hours, then cook. Does mean I have to wait a little longer to cook, but the bonus is because it's cold I can get away with a wetter dough and still shape it; and we all know wetter is better!

Edited April 11, 2017 by sloth

[breffni]

ye i need to do it before work and put it in the fridge to slow it down

 

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[sloth]

I have wondered about adding less starter to the dough to see if that slows things down, but haven't experimented with that yet. A colder fermentation seems to make it more sour sometimes, which I'm not too keen on...