Thank you for your kind comments about Squeak. Bubbles is still taking life very easy. No deterioration, just minimal activity while Squeak doubled in size again. It's a slow rise but that's OK; I don't intend to try any breadmaking for another few weeks and then only if the rise is faster. It was really nice to use Squeak's discard to make a crumpet for breakfast yesterday - not your usual kind of crumpet because I am using 100% rye flour but definitely a crumpet and very tasty indeed, topped with an egg.
See! Very dark and amazing flavour. You can hear the good cholesterol rejoicing, can't you?
This morning I have made a pikelet - same thing but without a ring to shape it.
For anyone interested, I'm feeding them both 1:1:1 at the moment and I think today I will start looking for a likely rye (or wholemeal) loaf recipe. The perceived wisdom is to find a loaf and stick with it until you really get the hang of it and then branch out.
I rather enjoyed having two fitness classes yesterday (the first was because there wasn't one on Monday) and, if there were forty eight hours in the day and I had endless funding, I'd do it every day as I do enjoy the sessions.
However, there aren't and I don't so I am just very grateful for what I can do and enjoy.
However, there aren't and I don't so I am just very grateful for what I can do and enjoy.
Today is one of those days that feel busy. I'm not doing online SET but Chris is over for coffee and chat and I do need to tidy up just a little bit.
I want to drive down to the surgery and pick up my blood test form for next week and I must start my week of blood pressure readings today, I think.
I'm doing my weekly shop (although I didn't do one last week) tomorrow after Slimming World so I must finish my meal planning and the shopping list
And finally, my bedroom is an awful tip again so I will be tackling that.
So, you see, it feels busy, probably more so that it really is.
There's a lot that you can do with the discard isn't there. I watch Farmhouse on Boone regularly on YouTube and she makes all sorts of things, including pizza bases in her cast iron pan. She really is a sourdough expert using all sorts of flours. Your breakfast looks lovely. xx
ReplyDeleteIt's quite surprising how much you can make and, something I didn't realise, you can store your discard in a jar in the fridge without feeding and use it when needed. It's almost worth the hassle just for that.
DeleteI will look up that channel - it's new to me. Many thanks. xx
Busy day ahead for you today and the sun is finally shining here. I’m wearing my sunglasses in the house as it’s too bright for my new eye! Catriona
ReplyDelete