Malt Vinegar RyeToday's bake!
Today’s bake!

Well I committed the cardinal sin of all newbie bloggers, I basically gave up.

So why am I back? firstly we now have an iPad in the house. Then by chance a good friend of mine and fellow tweeter @RIDESURFCOFFEE happen to tweet that my blog as a place to read about bread! So you could say I was shamed into action.

So whilst I  haven’t kept my blog up to date I have kept  baking mainly bread but with the occasional pastry and cake thrown in. my family and friends have enjoyed my disasters and triumphs , I haven’t baked anywhere near the amount of Sourdough I would have liked and my  2 sourdough starters (white & rye) have survived another year in the fridge.

I thought for my return blog I try something new and I turned to my trusted Short and Sweet by that well know Antipodean Real Bread maestro Dan Lepard.

After a quick thumb through my well worn copy and the fact that my cupboard is full of Wholemeal/Spelt/Rye flours I plumbed for Dan’s Malt Vinegar Rye Bread. Everything went pretty smoothly and you can hardly notice the thumb indentation for my 8-Y-O who accidentally leant on it!

Now I’ve just got to wait another day for it to mature whereupon I will probably end up eating most of it. I have baked all sorts but unless it’s white or a Challah my little angels just turn their pretty little noses up at it!

The Bubbles look promising

The Bubbles look promising

Still a way to go

Still a way to go

Is that really 5cm tall?

Is that really 5cm tall?

2 hours later - can you spot the thumbprint?

2 hours later – can you spot the thumbprint?

Can I really wait another day to get stuck in?

Can I really wait another day to get stuck in?

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