[Mrs Bee]

If any of you feel the urge to move over to the Dark Side, I got about 130g of fresh yeast today from my local T*sco today. This cost the princely sum of 1p - she said sorry, but they have to charge for it. This will keep in the fridge up to two weeks, and I think it will freeze too apparently.

You are right, Scribbler, it does freeze. I used to freeze it when I first started making bread and you couldn't get the dried packet stuff.

Showing my age now

[compostqueen]

Today I cut into the sourdough loaf I made yesterday with the Cotswold Crunch (dark) flour. It's gorgeous! The crust is so crispy. Well chuffed 

[Scribbler]

Oh dear. I'm getting fixed in my ways...

Did a white farmhouse tin loaf from DL's new book 'Short and Sweet.' This by request because the kids might like it.

Doing a sourdough loaf I can mix and knead the dough in about 20 mins, and then just leave it for five or six hours in the airing cupboard. Then bake for half an hour. Job done, bread lovely.

This loaf involved mixing a sponge last night using fast acting yeast, rubbing butter into some other flour this morning and then mixing this with the sponge. Then it took longer to rise than the hour and a half it said. The result was ok, but what a faff! Should have used a smaller tin too.

And still haven't used the fresh yeast I got last week...

While I'm on, I keep dropping hints about doing Paul Hollywood's souvlakia and pitta bread, but no-one seems interested.

[Herb]

While I'm on, I keep dropping hints about doing Paul Hollywood's souvlakia and pitta bread, but no-one seems interested.

That's what we had last night, delicious.

I really miss living in Greece - especially the Souvlaki/Gyros.

[Scribbler]

Was it ok done under the grill - or is it a BBQ job?

[Herb]

Despite my best efforts,  the charcoal wouldn't light, it'd got a bit damp so we grilled it. Still good!

[compostqueen]

Scribbler, do you mean no-one at home is interested in souvlakia etc or do you mean us on here?    I will give them a go if you will 

I know your bread might have seemed a faff, but then it's the first time you'd done it. Once you get used to it you wouldn't think it was quite such a palaver 

Doing all the different kinds of breads will make you a much better baker and keep life interesting.

[Herb]

Paul Hollywood's Bread is about to start on BBC Two. Sour dough tonight!

[Scribbler]

I meant the people at home... 

Weird sourdough tonight though. 

[arugula]

Paul Hollywood's Bread is about to start on BBC Two. Sour dough tonight!

Informative episode as usual and of course I thought of this thread.

[compostqueen]

I watched it!    I fancy the white choc and rasp loaf. That's now on my to do list

Off now to make up another sd loaf. Now what flavour will it be today? 

[Scribbler]

As I used the wrong sized tin for yesterday's faffy white loaf, decided to do it all differently today. Doubled the recipe, used fresh yeast out of the freezer, assembled the dough and stuck it in a 2lb tin in the airing cupboard.

It will be a one-rise job too.

Interesting thing about the yeast is that if you freeze it, it goes liquid as soon as s it defrosts. Apart from this, we'll see what happens.

[GrannieAnnie]

I watched Paul Hollywood for the first time on IPlayer last night.  I also liked the look of the white choc and raspberry loaf!   

I have also been trolling through the free kindle books on Amazon and come up with a couple on sourdough bread and a few others that have sourdough recipes in them.

But I tried my first loaf yesterday from my semi sourdough starter.  It is very nice, but went sideways instead of upwards as I put it on my baking tray rather than in a tin.

But tasted nice for a first effort.  I'll use the rest of this starter before trying the proper one! 

But I mustn't start eating loads of it.  I've been pretty good so far with only eating my small slices of bread!

[Scribbler]

OMG!!! What a bruiser!!!

[GrannieAnnie]

Ooooh that's got a big top!   But looks nice!