Monday, May 19, 2008

She doesn't move so fast,

this mother of mine - there is no fresh bread for lunch today. A natural leavens takes so much longer than a baker's yeast or dried yeast. I started the bread this morning around 9am, it's now 13:30 and as you can see, we're still a couple of hours off oven time - so it's a dinner loaf today. This is a mill loaf, a combination of strong white, wholemeal and rye flour. I hope, by the end of the day to have some more appetising shots!


Anna said...

YUMMY! You've inspired me.

Tamara said...

I am so inspired. Do you knock it back much during that time? You will have to share more!

Spoke to Amy about the craft stall and she said she would try and call you.