Thursday, 30 May 2013


Success is mine mwahahahaha!  Today I created Hermann; he is the first born loaf of Mildred.  I feel like Frankenstein, his monster took time in the making too, he is the Adam (Hermann) of my labours.

Want to see him?

Wednesday, 29 May 2013


As you may know, if you read my previous post about the same subject; my first attempt at making a sour dough starter failed, turned moldy and smelled so, so bad!

I think I may have mentioned that there are many ways of producing a starter, all successful for the writer concerned.  I considered trying the least fussy option of just strong white flour and water, but then I came across one which also used fast acting yeast.  So being slightly impatient and wanting quick results; in the hope that I can bake a loaf during this week that I am off work, I decided to try that one.

Here are the protagonists:

  • 2 teacups of strong white flour 
  • 2 teacups of lukewarm water 
  • 1x 7g packet of fast acting yeast
  • 8g salt

I mixed them all up in a big bowl, covered it with a clean tea towel and set it aside in a warmish place to 'work', firmly crossing my fingers.  On checking it the next morning, I nearly did a little skip of joy - the starter was as bubbly as could be (I wish I had taken a picture) .  I poured the starter into a Kilner jar, this time removing the orange seal and popped it in the fridge.  

Today, day 3, I fed the starter.  Here is how it looked before I fed her, healthy I would say!

I fed her  (yes, I have named the starter: Mildred) by adding 1 teacup of strong white flour and 1 teacup of lukewarm water and stirring it in gently.  I am waiting for her to begin to bubble, before popping her back into the fridge.  

With a wing and a prayer and hoping Zeus looks down favourably on myself and Mildred, she should be ready to use tomorrow!  

Tuesday, 7 May 2013


Probably the most delicious cupcake I have ever made. Chocolate sponge, with a crunchy peanut butter icing, topped with a whole pecan for good measure!

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