The Sweetness of getting Sourdough Right
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The sun was just peeking over the trees in Smith St at 8am on Saturday morning as we headed to the market.
Yesterday's weather for the market was glorious. We had expected wind and although it started off chilly, it was bright and sunny.
I love it when flowers come down from the mountain and I'm asked to "show" them. Happily someone had brought me a batch of jars, my neighbour had water and voila a vase of flowers gracing the fully stocked marmalade and preserve stand. Out of which I sold 11 units, seven of which were marmalade. The lime marmalade is sold out until I next can get limes. Likely to be May or June 2022.
Sweet sourdough exploits
After nearly three weeks of spamming you with my bread exploits. I am learning how to better knead and shape my loaves. I am getting there.
I have found the best receptacle in which to prove them (in the fridge) overnight and how to get them to keep their shape.
This batch also sold out.
This week the rolls were almost picture perfect and I was happy to bring a few home for the freezer and for the week ahead.
I am glad about that because it's shaping up to a busy-ish one.
PS This is another uber late and uber cheeky contribution to @dswigle's #marketfriday initiative. Check out the tag and see the interesting contributions from all over tje world.
Until next , be well
Fiona
The Sandbag House
McGregor, South Africa
Photo: Selma
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I upvoted you, thank you for posting! 👍
Wow. That's a lot 😍😍😋😋😋 Sourdough heaven 😋😋😋
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Oh my. Seriously testing the limits of my low-carb diet!! 😆 Nothing better than warm bread with fresh unsalted butter. Better than cake, IMHO.
Hello, there!
Until I started making sourdough, I was also mostly on a low-carb diet. It seems that the fermentation and making my own - pasta, too - has its benefits. I've kept the weight I'd lost off. And, what's more, eaten more bread in the last year than in the previous 2. Says something, I think.
And yes, fresh bread and salted (IMO ;)) is most definitely better than cake!
Those sourdough loaves look sooo good, very interesting (and clever of you) that the fridge is the best place for proving them overnight for an early morning bake!
My Fiona is bubbling nicely on day 4!
Hahaha! I wish I were that clever! Just following advice that a slow fermentation - 12-14 hours is best for flavour. In any event, in summer I'll have to do that when the night temperature rarely drops below 15...
Hope your Fiona has been put to the test... lol
@fionasfavourites Your sales stand was beautiful with the flowers, it is a very good idea to place flowers, they embellish everything :-)
Your breads look very good, they look provocative, if you don't say you are learning I don't notice.
Those flowers are special. They have a short season and yes, it's good to have flowers on the stand occasionally.
Thank you for your kind words and for stopping by!
Have a good week.
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This is always one of my favorite places to visit on the weekend!! I absolutely love the beauty of flowers adorning your booth. It adds such a nice touch to an already beautiful setup.
A stroke of genius with the overnight visit to the refrigerator. What made you even think of that? Every time you post an update, I cannot believe that you can actually improve on something that is already so good. I love homemade sourdough bread! You have got it down to perfection!
Glad you got to take a few rolls home! We need to feed the baker! Great post as always!
You chose a great #MarketFriday! I loved it!
It is interesting to see the different cultures in our little world. It opens up my world, and, I hope yours too. Thank you so much for being a part of all this. I hope you have a most wonderful day! Hive on!!
Fridays are all about the #MarketFriday Challenge! Looking to take part in it? Here is how:
How to Participate:
Go to the market! Any market will do! Food, clothing, plant, or animal, if you wish. You can go to the zoo, an art auction, and to restaurants. Anywhere or anything that you pay money for any kind of service.
Take pictures! Be creative! It’s fun!
Tell us a little bit about the market, what brought you here?
Post the picture.(s)
Don’t forget to use the MarketFriday Community #196308 to post from or hashtag it! You must use #MarketFriday by @dswigle somewhere on your post and then drop the link to your post on my #MarketFriday post, so I can easily find them.
As always, please remember! #MarketFriday loves you! ❤️
Upped and reposted
You are very kind, Denise! I wish I were that clever! I was just following advice that a slow fermentation - 12-14 hours is best for flavour. In any event, in summer I'll have to do that when the night temperature rarely drops below 15...
Have a good week!