#marchmeetthemaker
Day Three: Time
I touched on this in yesterdays post but #Sourdough takes time… today is my delivery day to my subscribers and I fed the #sourdoughstarter (Old Gregg to commemorate Noel starting on #gbbo 🤣) on Sunday evening.
The starter takes time – overnight is perfect in the winter. Monday morning, I add water, flour, salt and spend the day nurturing and stretching the dough as I get on with admin and anything else that needs doing. Monday evening, I shape and leave overnight. Tuesday morning I turn on my #rofco and while it warms, I start on my classic loaves and soup (and once a month preserves)
Both classic and sourdough bake once the oven has heated up and my subscribers have lovely fresh loaves delivered to their doors by Tuesday afternoon/evening.
Bread baking has made me slow down and relax like you wouldn’t believe – it has to be a slow process ❤🍞 In my classes I encourage people to find their own ways to fit in bread making into their own lives – it can be done! 😊👍🏻 #microbakery #Exeter #Devon #DevonFoodie #DevonFoodArmy #bakingathome #breadmaking #igsourdough #igbreadclub #flourwatersalt #flourwatersaltyeast