I seem to be on a bit of a roll in the kitchen. After three weeks’ rest from the AGA it appears that I have bounced back full of enthusiasm and skill.

The delicious sausage casserole at the weekend has been closely followed by a lovely pea risotto with prawns yesterday and today I made my best ever assault on the classic Spaghetti Carbonara.  Even the bread is playing the game.

Look at that oven spring!
Look at that oven spring!

I can’t wait to cut in to that at tea time to see if it lives up to its promise.

The local shop has started stocking Bacheldre Mill flours. Now, much as I adore their organic stoneground white flour, I really do not care for their malted grain style that they produce. It makes a nasty heavy and sticky loaf that is too dark for my taste. Today I mixed some strong white in at 150 g white : 350 g malted. I also worked the life out of it – 15 minutes in the Kenwood and 10 more on the table. I also chose to knock it back and give it a second rising, which the standard Granary recipe does not require. Then I baked it in the dome. I think all the effort was worth it. That looks like a cracking good loaf to me.

Got to go, the electricity is about to go off for bird’s nest removal activities.

Published by Scattered Thinker

The Scattered Thinker is somewhat past her prime, but not yet in any danger of giving up. In the Inter-world, she is often known as plumbum, or sometimes as ulygan. In the Real Life, she goes by the name of Beth. Beth is a roamer. She lives in a motorhome and has a backup static caravan that serves as a bolthole if needed. Bricks and mortar are very much a thing of the past. Contact Beth if you would like to correspond with paper and pen.

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