Time for a Pause (Lockdown 2)

Michael made another few loaves for neighbours here today, very much appreciated and I made wild garlic and cheddar cheese scones to mark Olwen’s birthday – we had a zoom birthday party, all with our own scones!

Here is a loaf and scones given to Vicky who lives nearby.94030329_10222846872706144_390843767692722176_o.jpg

and this is Michael’s bread note:

Dinorwig or Upper Fachwen?

I am not sure whether this bread is baked in Dinorwig (in keeping with the name of our local gin) or in Upper Fachwen? If anyone has a strong opinion or some good advice please let the baker know. Today’s rye loaves were put together early this morning as we were late last night watching a zombie movie. So maybe the taste is a little less sour. There is some benefit to having rye properly fermented with sourdough as it increases its nutritional value. It has had three hours fermentation so that should be adequate but normally I would give it longer.

The wheat loaves have had the same time to ferment, but were made after the rye. The kitchen looked like a flour war had taken place afterwards because everything was done in a rush. When Julia came down for her breakfast she was unusually shocked. Let’s hope the bread is good enough. Feedback please, the only fee you have to pay today! There is no request to contribute anything for the time being. Might need some more good will some day in these strange times. Greetings, Michael.

Given that it’s Covid19 times, and our friends have been making masks, I’ll post here too Leo’s short video about them being made:


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