01 January, 2014

New year, new start, new starter

You may have noticed that I haven't been around much. It isn't that I haven't wanted to blog. I have just found it hard to put thoughts into words, or feel it worthwhile to do so. But in a new spirit of discipline and because I think if I'm going to blog again I should just get on it with it, whatever blather I come up with, rather than wait for the perfect words which probably won't come ...  anyway... in this spirit, I have decided to attempt to blog daily about whatever.

So here goes.

I've been reading Cooked by Michael Pollan and am inspired to bake in a more creative, concentrated fashion than I usually manage. To that end:

I was using leaven/wild yeast/sour dough starter in my bread last year, at least until I went on to Germany in the summer and forgot to make provision for the starter while I was away. Then I was mostly using it as an addition to my three loaf batches of bread which also included dried yeast. This time I'm going to see if I can bake on a more regular basis using just this leaven as a raising agent.

Day one and I've put flour (strong white and wholewheat), warm water, raisins and live yoghurt in a jar. I am not a purist as you can see. You can just use flour and water and some people apparently get a bit sniffy about other additions but if it's good enough for Dan Lepard, it's good enough for me.


just Gai said...

Great to see you back Eliane. I've missed your posts.

Re starters: I've killed several in my time. Maybe you'll inspire me to give it another go. The last method I used was Hugh Fearnley-Whittingstall's and there were no raisins involved.

Oh, and a Happy New Year to you and the family.

Eliane said...

Thanks! We shall see how this goes. Funny thing, blogger's block.