The Mock Turtle

Oooh the butter looks real!

I will come to your post Brexit tearoom. In fact, gis a job.

Let's go into partnership, your pork pies would be totally on brand.

We could be an artisanal Gregg's.

We need to do this.

Bread. Butter. Pig.

...is the name of your sex tape! *BrooklynNine-Nine*

I mean the name of your shop, of course.

Artisanal Greggs

Wow, that butter!

I've got my first loaf proving overnight in the fridge and parmesan cracker dough for tomorrow as well. I've set aside more starter for crumpets too!

Edith Bacon wrote: ↑Wed Jan 29, 2020 3:42 pm
* Getting it into the hot pot was HARD. I watched a video but the guy is a professional baker; I need to see some inept people doing it to make me feel better

Put it on some greaseproof paper and lower it in, in that? Mr Cos was struggling too and said this revolutionised him.

Oh, I tried the crumpets, too much bicarb and salt but I used a small frying pan that's the size of an egg ring (surprisingly often used for just 1 fried egg in this house) and that's a good solution.

I used baking parchment for my one and only successful breadmaking (non sourdough) attempt recently and it made it an absolute breeze.

I will give that a go - thank you both!

I'm really tempted to start a starter, any tips for an absolute novice? I have a spare kilner jar knocking about somewhere that I could use.

So parchment over the open part of the banneton, turn out, and then lower into pot holding edges of (presumably very large piece of) parchment?

You can't really go wrong Skips, equal parts flour and water and let it get some warmth.

I made another giant crumpet for breakfast and it was gorgeous. I'm glad I persevered after my terrible early crumpets. Tiny pan sounds good Cos, the one I'm using is small ( so same idea but larger scale) but still makes an enormous crumpet. Though at this point I think I'd find a normal size crumpet disappointing.

There has to be a catchy name for our teashop when you're working with crumpet and pork.

I followed the instructions here and it turned out exactly like the picture.

My first loaf is pretty good!

Ooog great holes. It looks very professional

I need work on the shaping more as it does have a bit of a bulge on one side.

Parmesan crackers next!

I forgot how therapeutic making sourdough can be.

I rarely knead any dough now, it's more of a stretching process and a long long proving time which gives the gluten time to develop rather than relying on kneading to do it. The ultimate in lazy baking.

Yeah this recipe has minimal kneading. It's just generally satisfying making bread, I think. It's simple and you see tangible (edible) results.

That looks great p_d! I see a face in the holes

Can’t wait to get started on my starter.

That looks fabulous! Massive holes.